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Ingredients
1 saddle of rabbit
6 slices of Jamon
2 tomatoes
50g green olives
1 finely sliced clove of garlic
1 glass of white wine
50g cubed un salted butter
50g pesto
Method
Peel and deseed the tomatoes (keep the skins and seed in the poaching stock, and reduce by half,) then chop the tomato flesh to a small dice
Place the sliced garlic, pesto and chopped olives onto the Jamon then wrap the rabbit loins with the jamon
Seal the wrapped loins in an oven proof fry pan then de glaze with the wine.
place the pan into an oven pre-heated to 200oc for 15 minutes.
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