Rolled Saddle of Rabbit with Prosciutto, Sage and Lemon Ricotta

⏱ 75 min · Serves 4

A showpiece of quiet elegance: boned rabbit saddle wrapped around a lemony ricotta and sage stuffing, cloaked in prosciutto, roasted until blushing and juicy, then sliced into neat pink-and-pink spirals. Serve with the pan juices, a splash of white wine and something buttery underneath.

Per serving: 538 kcal · 58.0g protein · 8.0g carbs · 29.0g fat

Ingredients

• 2 rabbit saddles (about 400g each), boned out by your butcher, with the belly flaps left on
• 12 slices prosciutto di Parma (about 130g)
• 150g ricotta, drained
• 40g Parmesan, finely grated
• 30g fresh white breadcrumbs
• 2 tbsp finely chopped fresh sage, plus 8 whole leaves
• Zest of 1 lemon
• 1 small garlic clove, crushed
• 1 tbsp olive oil
• 20g cold butter, plus 20g for the sauce
• 150ml dry white wine
• 150ml chicken stock
• 1 tsp Dijon mustard
• Salt and freshly ground black pepper
• Kitchen string

Method

1. Heat the oven to 200C/180C fan. Mix the ricotta, Parmesan, breadcrumbs, chopped sage, lemon zest and garlic with a good pinch of salt and plenty of pepper.
2. Lay each boned saddle skin-side down on a board, open out the belly flaps and season the inside lightly. Pat dry with kitchen paper first so it rolls neatly.
3. Spoon half the stuffing in a line down the centre of each saddle, then fold the flaps over to enclose it, forming a tight cylinder.
4. On a sheet of baking paper, lay 6 slices of prosciutto slightly overlapping. Scatter 4 sage leaves down the middle. Sit a rolled saddle on top and use the paper to roll the prosciutto tightly around it. Tie at 3cm intervals with string. Repeat with the second saddle.
5. Heat the olive oil and 20g butter in an ovenproof frying pan over medium-high heat. Brown the rolls all over, 4-5 minutes, being gentle so the prosciutto stays put.
6. Transfer the pan to the oven and roast for 18-20 minutes, until a probe reads 62C at the thickest point. Lift onto a warm plate, cover loosely and rest for 10 minutes.
7. Set the pan back over medium heat, pour in the wine and bubble hard until reduced by two-thirds, scraping up the bits. Add the stock and reduce by half, whisk in the mustard and the remaining 20g cold butter. Taste and season.
8. Snip off the string and carve each roll into thick slices. Fan onto warm plates, spoon over the sauce and serve with buttery mash or soft polenta and wilted greens.