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Proscuitto & Sage Wrapped Rabbit  
with Wine Suggestions
Serves 8
Chef Bruce Wood of the Urban Element prepared the recipe at the HerbFest July '06
Bruce's Tomato Ragout recipe follows

The Savvy Grapes wine suggestions:
Rose Wine - The wine of summer!  Each year, more rose wines are available.  Look for a dry, medium bodied rose to complement this meal.  For specific Rose wine suggestions, check out The Savvy Grapes' Rose Review .  

At Herbfest, we paired this recipe with the Cabernet Franc Rose from By Chadsey's Cairns Winery in Prince Edward County .  This winery was featured as The Savvy Selections winery of the month for August.  
White White - Chardonnay
This dish has many flavours, so we would recommend to pair it with a medium to full bodied Chardonnay that is lightly oaked. Particular Chardonnays to try are Toasted Head Chardonnay, California $19 available at the LCBO or Coyote's Run Reserve Chardonnay, Niagara available by contacting the winery directly. 

Red White - Syrah
Syrah, not to be confused with the Australian twin Shiraz, is a wine typically medium bodied, red fruit aromas & tastes with hints of spice.  This elegant wine is not overpowering, so it will enhance the delicious flavours of this meal. Particular Syrah to try Domaines Perrin Cotes du Rhone, France (primarily Syrah grapes) $16 available at the LCBO or Cline Syrah, California $18 

 


8 pieces boneless rabbit loin (alternatively this recipe can be used with skinless chicken breasts)
8 slices prosciutto
8 sage leaves
Sea salt & freshly ground black pepper to taste
1 Tablespoon olive oil
1 Tablespoon unsalted butter
6 ounces dry white wine
2 Tablespoons balsamic vinegar

  1. Pre heat the oven to 400 degrees.
  2. Working on a clean cutting board lay down 8 pieces of proscuitto. Place a sage leaf on each piece of prosciutto.
  3. Season the rabbit loins with salt and pepper (easy on the salt the prosciutto is salty) and place a loin on each prosciutto slice. Roll the rabbit in the prosciutto & set aside
  4. Heat a heavy bottomed frying pan until hot and add the olive oil and butter. Place the rabbit in the pan and cook until golden brown, approximately 2 minutes per side.
  5. Add the wine and balsamic to the pan. Place the pan in the oven and cook for 10 minutes. Remove the pan from the oven and remove the rabbit to a clean plate.
  6. Place the pan back on the stove and reduce the pan juices to approximately 3-4 tbsp.
  7. Add the juices to the tomato ragout (recipe below) and heat through.

Where can you purchase rabbit??
In Ottawa, Bruce recommends to purchase rabbit at Aubrey's Meats at 51 York St Ottawa P: 613-241-4093 or Saslove's Meat Market  P:800-567-2239

Tomato Ragout
One pound fresh tomatoes, cut in half lengthwise
6 cloves garlic, peeled
1 small red onion, peeled and cut in 1/2" rings
8 leaves fresh sage
2 Tablespoons olive oil
2 Tablespoons unsalted butter
One pound forest mushrooms – example chanterelles, lobster, etc.
Sea salt & freshly ground black pepper to taste

  1. Prepare the BBQ for smoking. Soak one cup of apple wood chips in cold water for 30 minutes.
  2. Drain the chips and place on an aluminium pie plate. Place the pie plate on the burner of the BBQ.
  3. Pre heat the left hand BBQ burner to medium high.
  4. In a bowl gently toss the tomatoes, sage, garlic and onion with the olive oil.
  5. Place the vegetables on the right hand BBQ burner (away from the heat) and smoke until soft, approximately 30 minutes.
  6. Remove to a clean cutting board and dice into larg-ish pieces. Set aside.
  7. In a heavy bottomed pan heat the butter until it begins to turn brown.
  8. Add the mushrooms and cook for 4-5 minutes, stirring well.
  9. Add the tomato mixture and stir well. Cook for 2 minutes, season to taste.
To Serve
Place rabbit (or chicken) on the plate & mound ragout on top.  Chef Bruce recommends to accompany with polenta, or new potatoes. Bon Appetit!

 

 
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