Roasted rabbit legs wrapped in proscuitto

For this dish you need to remove the thigh bones from the rabbit legs, which creates a nice little pouch, perfect for stuffing. You’ll need a small, sharp knife and a bit of patience, but otherwise it’s not terribly difficult. And if you’re not sure you’re up to the task, then ask your butcher nicely if he’ll do it for you.

Serve with Soft, Herby, Cheesy Polenta

200 g butter, softened

2 tablespoons porcini powder (available from specialist food stores)

1 tablespoon chopped thyme

2 tablespoons chopped parsley

1 teaspoon salt

1 teaspoon freshly ground black pepper

6 meaty rabbit hind legs (thigh bones removed)

Pre heat oven to 200°C

Place the softened butter in a mixing bowl with the porcini powder, chopped herbs and seasonings and beat everything together well. Divide the butter into 6 portions.

Lay out the rabbit legs on your work surface and season. Stuff a portion of butter into each thigh cavity then wrap each leg with a slice of proscuitto and arrange on a roasting tray.

Roast the rabbit legs for 8-10 minutes. Serve each leg on top of a spoonful of mash, or slice each rabbit leg crosswise into 1 cm slices and fan them out, with the drumstick at a jaunty angle at one end.

Rabbit braised with grapes and Riesling

This is one of my favourite ways of cooking rabbit. I serve it with Soft, herby, Cheesy Polenta to soak up the wine-rich juices and a green salad tossed with a mustardy dressing.

Ask your butcher to show you how he joints the rabbit, and the next time you’ll be able to do it yourself.

1 rabbit, jointed

salt

freshly ground black pepper

100 ml olive oil

10 shallots, peeled and halved

1 garlic clove, roughly chopped

1 stick celery, sliced

1 small carrot, sliced

2 tablespoons fresh tarragon

2 allspice berries

1 clove

2 cups seedless white grapes

750 ml

Riesling

2 cups good-quality chicken stock