Ramp-Stuffed Rabbit Loin with Mushroom Ragout

This show-stopping dish is full of fresh spring flavor. If you can't get ramps, spring onions will also work.

Ingredients

• 2 boneless rabbit loins
• 1 lb fresh ramps
• 4 slices jambon de bayonne
• 1 lb wild mushroom mix
• ¼ cup port wine
• 2 tablespoons pine nuts
• 2 tablespoons onions, minced
• 2 tablespoons garlic, minced
• 1 sprig fresh rosemary
• 1 tablespoon butter

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.

Source:

http://www.dartagnan.com/rabbit-loin-stuffed-with-ramps-recipe.html?fdid=rabbit-recipes