Lea Hogg

Various ways, endless family recipes but one that I really like is Catherine’s recipe for rabbit loin. Her family have been breeding rabbit commercially for generations and they have their own slaughter house and butcher’s shop as well as a distribution to other shops all around the island.

I always look for ingredients where there is a transparency in the food chain and you can see easily the cycle of where your food has come from.

Rabbit is one of the healthiest meats with low cholesterol, low salt and a lower calorific value than most other meats.

The local meat is like most other ingredients here, superior to the imported varieties, first of all because it is so fresh, available in butchers shops on the day of the slaughter. When you seal local rabbit meat, it turns into a lovely golden color, almost instantly as soon as it hits the heat.

Each rabbit loin weighs around 200g so you will need to allow one loin per person and with the stuffing it easily serves 2.

Rabbit meat is white and tender with a very mild flavor, not unlike chicken breast but much moister. I personally prefer it to veal as a white meat these days.

You will need:
2 boneless rabbit meat loins

and for the filling:

300g minced rabbit meat
1 small carrot grated
half a small onion, grated or finely chopped
50g frozen peas
Some fresh ground pepper and sea salt
1 spoon olive oil

Mix the ingredients for the filling together
Form into a sausage shape and place in the middle of the flattened out loin.
Roll up and secure either with skewers or use silicone ties
Brown in saucepan.
Cook in preheated oven 180 C for 45 minutes, covered, last 15 minutes uncovered
Leave to rest for 10 minutes before slicing
Can be served hot or cold

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