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Rabbit saltimbocca

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
by Clarissa Dickson Wright

From Great British Food Revival
Saltimbocca is traditionally made using veal, prosciutto and sage. This recipe uses rabbit, bacon and sage, for a quick, easy and extremely tasty supper.

Method


  1. Place the rabbit fillets between two pieces of cling film and bash lightly with a meat hammer or rolling pin until ½cm/¼in thick.

  2. Remove the cling film and place the bacon and sage leaves in between the fillets. Season with salt and freshly ground black pepper.

  3. Heat the oil in a lidded frying pan and fry the rabbit fillets for 3-4 minutes on each side, or until golden-brown. Pour over the beer or wine and bring to the boil. Reduce the heat to a simmer, cover and cook for another 10 minutes.

Ingredients

  • 2 rabbit fillets
  • 2 slices back bacon
  • 2 fresh sage leaves
  • 1 tbsp olive oil
  • 150ml/5fl oz beer or white wine

Shopping List

Rabbit saltimbocca

Fruit and vegetables

Cooking ingredients

Drinks

Meat, fish and poultry

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