Roasted rabbit loin with rosemary, Borettane onions, raisins and pine nuts.
- 4 rabbit loins
- Orogel chopped rosemary
- 1 garlic clove
- meat stock
- 240g Orogel Borettane onions
- 10cl white wine vinegar
- 20g dried raisins
- 20g pine nuts
- extra virgin olive oil
- salt and pepper
Season the rabbit loins with rosemary, oil, garlic, salt and pepper and roast in a pan.
After cooking, keep warm. In a frying pan, sauté the frozen onions with oil, salt and pepper until they are golden brown, then add pine nuts, raisins and simmer with white wine vinegar. Finish off with a ladle of stock and a knob of butter.
Slice the loins and deglaze the pan with some stock and let reduce over low heat.
Place the onions in the centre of the plate, top with the rabbit loins and add a drizzle of gravy.