Ramp-Stuffed Rabbit Loin with Mushroom Ragout
Yield
4
RECIPE Ingredients
- 2 boneless rabbit loins
- 1 lb fresh ramps
- 4 slices jambon de bayonne
- 1 lb organic chef's mix mushrooms
- ¼ cup port wine
- 2 tablespoons pine nuts
- 2 tablespoons onions, minced
- 2 tablespoons garlic, minced
- 1 sprig fresh rosemary
- 1 tablespoon butter
Price
$20.99
- Cultivated mushrooms, organically grown
- Includes King Trumpet, White Beech, Hon-shimeji, Maitake (Hen-of-the-Woods)
- Maitake may be substituted depending on availability
- Allergen: contains mushrooms
- 1 lb package
- Product of USA
- For best taste, store in the refrigerator and use within 3-5 days of receipt
- Subscription Eligible
Out of Stock
Price
$12.50
- Hand-crafted ham with Protected Geographical Indication (PGI)
- Hind leg from PGI-certified pigs
- Naturally cured with only Salies-de-Bearn salt
- Regulations enforced by the Consortium du Jambon de France
- No nitrates or nitrites
- Dry-aged for a minimum of 12 months
- Unique climate contributes to extraordinary ham
- Sold sliced and ready to eat; no additional preparation required
- Product of France
- For best taste, use within 3-5 days from opening and/or by the expiration date on the package
- Subscription Eligible
Out of Stock
Price
$27.99
- Wild, foraged ramps, Allium tricoccum
- Seasonally available
- Product of North America
- 1 pound bunch
- Keep refrigerated
- For best taste, store in the refrigerator and use within 3-5 days of receipt
Recipe notes
Try this recipe for rabbit loin stuffed with fresh ramps and wrapped in prosciutto for a show-stopping dish. If you can't get ramps, spring onions will also work.
Please note that when adding all products to your cart, the quantities of products will be 1 each. Therefore, please adjust the quantities to accommodate your serving portions.
RECIPE Preparation
- Preheat oven to 350 degrees F.
- Clean rabbit by removing traces of silver skin Season with salt and pepper and place equal parts of ramp leaves in each loin and roll to form a cylindrical rabbit loin. Place 2 slices of Jambon de Bayonne for each loin on the table and roll around the loin. Refrigerate for 1 hour.
- Heat a non stick sauté pan with olive oil, until smokey. Place rabbit loins in the pan and sauté until the Jambon is crispy. Remove from the pan and finish in the oven for about 15 minutes. Remove from the oven and let rest for 5 minutes. Slice into rounds and plate with the mushroom ragout.
- In a sauté pan, melt the butter and add onions and garlic. Cook until fragrant and then add mushrooms. Season with salt and simmer for 15 minutes. Add rosemary and deglaze with port wine. Gently simmer until all the liquid from the mushrooms has evaporated. Add pine nuts and serve.
