Loin of rabbit and Kelly’s Black Pudding Wrapped in Parma Ham with a Prune Compote
Seamus Commons – Knockranny House Hotel
4 loins rabbit
400g Kelly’s Black Pudding
8 strips Parma ham
For the prune compote:
250g chopped prunes
zest of half a lemon
zest and juice of half an orange
1 vanilla pod (split in2)
1 cinnamon stick
1 anise clove
1 earl grey tea bag
Place prunes in a pot with lemon and organ zest, vanilla, cinnamon, star anise, earl grey tea bag, sugar and water.
Bring to the boil and simmer for 10 minutes.
Remove the prunes from the liquid and purée slightly with a blender. This will keep the fridge in an airtight container for 2 weeks.
Break down the black pudding, place 2 slices of Parma ham on cling film, spread the black pudding across the ham and place a rabbit loin in the centre.
Roll this into a sausage shape and wrap tightly in cling film tying at both ends. Repeat for the other 3 parcels. Place in boiling water and simmer for 3 minutes. Plunge into ice water to stop the cooing process.
Remove cling film and seal the parcels in a hot pan until golden brown. Finish cooking in an oven (preheated to 180o) for 5 minutes.
We have been fortunate enough to win many awards for our product range. Increase your confidence in our meats by viewing our extensive list of prizes and recommendations.