Ruppel found himself with extra rabbit loin when preparing the braised rabbit dish. Here’s a scrumptious way to use the excess meat.
Rabbit PancettaNovember 13, 2010 Print
Recipe courtesy of Graeme Ruppel, Brooklyn Warehouse
- 6 rabbit loins, with bellies attached
- kosher salt 1 cup 250 ml
- white sugar 1 cup 250 ml
- black peppercorns 2 Tbsp 30 ml
- 12 sprigs thyme
Combine salt, sugar, peppercorns and thyme in a small bowl. Lay out the loins, with the bellies stretched out, in a large, flat tray. Sprinkle half of the salt mixture over the loins, getting even coverage. Flip the loins over and repeat with the rest of the salt mixture. Cover loins and allow to cure for 4 days. Rinse any excess salt off loins and pat dry. Roll the bellies around the loins and then wrap individually in a double layer of cheesecloth, tying off the ends with twine. Hang the loins in a cool, dry place (such as a cellar) or in your fridge and allow to dry for 2 weeks or until very firm to the touch. At this point, you may slice the meat thinly and serve as is or fry it crisp to make a garnish for a salad or roasted fish.
This recipe was featured in the article Rabbit Redux.