Rabbit leg, prosciutto, thyme and rosemary

Rabbit is an all white meat that's lower in cholesterol than chicken or turkey. It also has the highest percentage of protein and the lowest percentage of fat of any meat. In short, meat doesn't get any healthier. Rabbit calls for red and its quite a versatile match; think Merlot, Barbera, Pinot Noir or a delicious Montepulciano, Wow - Buon appetito!

Ingredients - Serves 4 - Prep Time 1hour+

• 750ml milk
• 200g polenta
• Salt
• Pepper
• 120g butter
• 4 rabbit legs, about 250g each
• 4 large slices prosciutto
• 4 sprigs rosemary
• 12 sprigs thyme
• Vegetable oil

Method

Pre-heat oven to 180C. Bring milk to the boil in a saucepan. Whisk in polenta in a steady stream and cook over a low heat, stirring continuously for 40 minutes. Season with salt and pepper. Place rosemary and thyme sprigs on top of rabbit legs and wrap with prosciutto. Heat a baking tray in the oven. Heat a little vegetable oil in a frying pan, season legs and brown on both sides. Place on a hot baking tray, add 100g butter and bake for 15 minutes. Turn legs halfway through cooking. Remove from the oven, cover with foil and rest in a warm place for 10 minutes. Stir remaining butter through polenta and serve with rabbit legs on top.

N.b You may have to buy a whole rabbit to obtain the legs - use the loin another time - or you may be lucky enough to know a butcher who sells them separately. We've used white polenta here but any sort will do.


Photo: Jennifer Soo