WILD RABBIT ROULADE

WILD RABBIT ROULADE

Serves 2-4

Ingredients:

1 ½ tablespoons fresh rosemary, minced

2 tablespoons olive oil

¼ cup shredded Parmesan cheese

1 tablespoon garlic, minced

2 tablespoons whole grain mustard

1 teaspoon coarse salt, preferably Hawaiian alaea red salt

¾ teaspoon freshly ground black pepper

¼ teaspoon crushed red chili flakes

½ teaspoon lemon zest, finely diced

4 boneless wild rabbit loins, pounded to ¼–⅛ inch thick

8 thinly sliced prosciutto

Olive oil

Salt and freshly ground black pepper

1. Preheat oven to 400 degrees. In a medium bowl mix together rosemary, olive oil, cheese, garlic, mustard, salt, pepper, chili flakes and lemon zest.

2. Place loins one at a time on a work surface. Spread a quarter of the seasoning mixture evenly across the first loin. Cover with 2 slices of prosciutto. Roll up the loin like a jelly roll and secure with a toothpick. Prepare the remaining loins. Lightly coat each roulade with olive oil and season with salt and black pepper.

3. Heat a cast iron skillet on high. Sear the rolled loins, turning and browning all sides, about 2 minutes per side. Finish roulades in 400 degree oven until cooked through, about 8–12 minutes depending on thickness. Remove from oven and let rest 5 minutes.

To serve: Slice into ½ inch thick appetizers and serve immediately.