Preparation: 20 mins
Cooking: 20 mins
4 Large Rabbit Loins
40g Sautéed Creamed Leeks
20g Chopped Wild Garlic
Cornish Sea Salt
Milled Black Pepper
Wrap the rabbit tightly in the pancetta
Season and sear the wrapped rabbit in a hot pan for a few minutes each side and set aside to rest before slicing.
Add the wild garlic to the breadcrumbs season and mix in a little lemon thyme.
Place the leeks onto a serving plate, top with the sliced rabbit and sprinkle over some wild garlic crumble.