Rabbit loin stuffed with veal mousse, apricot puree and red wine reduction
By Corinthia Hotel St George’s Bay
Rabbit loin with belly
150 g veal mince
5 g each of fresh rosemary, thyme and sage
50 ml fresh cream
150 g fresh asparagus
500 ml good quality red wine
100 g sugar
150 g dried apricot
Mix the veal mince with the finely chopped fresh herbs and the fresh cream.
Open the rabbit loin with the belly and fill with the veal mix, then season with salt and pepper.
Season a piece of foil with salt, pepper and olive oil. Then place the rabbit on it and roll to form like a sausage.
Put in the oven for about 35 minutes – it is important that you don’t let the rabbit to dry out in the oven.
Season the asparagus with olive oil, salt and pepper and grill.
In a saucepan, put the chopped dried apricot, some of the fresh thyme and water and leave to simmer until the apricots are very soft, then puree.