Rabbit in Bacon Wrap

Ingredients

• 500 g small waxy potatoes
• Salt
• Pepper (freshly ground)
• 3 tbsp olive oil
• 4 rabbit legs
• 8 slices bacon
• 8 sprigs thyme
• 1 tbsp sharp mustard
• 1 tsp Honey
• a handful wild herbs (e.g. arugula, watercress)
• 2 tbsp lemon juice
• 2 tbsp yogurt
• 2 tbsp olive oil
• pinch sugar
• Salt
• thyme for garnish

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) with fan and top heat.

2. 2.

   Wash the potatoes and cut them in half lengthwise. Season with salt and pepper, then sear in a grill pan with 1 tbsp hot oil before placing them in an oven-safe dish. Wash the rabbit legs, pat dry, and wrap each with 2–3 slices of bacon. Top with 2 sprigs thyme and tie with kitchen twine. Season with pepper and sear all sides in the grill pan. Place the legs on top of the potatoes in the baking dish. Mix the remaining oil with mustard and honey, then drizzle over the legs. Bake for about 35 minutes.

3. 3.

   For the salad, wash and roughly chop the herbs. Whisk together lemon juice, yogurt, olive oil, and 2–3 tbsp water; season with sugar and salt.

4. 4.

   Plate the salad, drizzle with dressing, add the potatoes and rabbit legs on top, sprinkle with thyme, and serve.