Rabbit in Parma Ham Wrap

Ingredients

• 1 rabbit back (about 800 g, ready to cook, boneless)
• 1 black truffle
• 4 large slices Parma ham
• rosemary
• Salt
• pepper (from grinder)
• 4 romaine lettuce hearts
• 100 ml poultry stock
• 1 shallot (diced)
• 2 Tomatoes
• clarified butter (for frying)

Instructions

1. 1.

   Wash the rabbit back, pat dry and cut into 8 pieces crosswise. Lightly pound flat and season with salt and pepper. Finely shave the truffle with a truffle slicer. Cut the Parma ham slices crosswise into 8 pieces.

2. 2.

   Place a slice of truffle and a sprig of rosemary on each ham piece. Roll up the rabbit slices and wrap them in the ham.

3. 3.

   Wash, trim and halve or quarter the romaine lettuce hearts according to size. Heat the stock in a shallow pan, add the lettuce hearts and steam for about 7 minutes until tender yet crisp. Remove the lettuce and add the diced shallot to the stock. Reduce the liquid slightly (about 5 minutes). Meanwhile blanch the tomatoes in hot water, peel, halve, core and dice them. Add the tomato cubes to the stock. Season everything with salt and pepper.

4. 4.

   Heat a little clarified butter in a pan and sear the rabbit rolls over medium heat for about 5 minutes on all sides until golden brown.

5. 5.

   Return the lettuce hearts to the stock, warm again without boiling. Arrange the rabbit rolls on top of the lettuce and serve immediately.