Loin of Rabbit with Prunes and Bacon

Jun Tanaka's bacon-enveloped rabbit loin makes a sweet and succulent roast, served with herbed and honey-glazed roast vegetables
By Jun Tanaka
Loin of Rabbit with Prunes and Bacon
  • Rating:
  • Serves: 1
  • Cook Time: 45 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 1 parsnip, peeled, cored and cut into eight pieces
  • 2baby carrots, peeled
  • 1-2 tbsp olive oil
  • 20 g butter
  • 1 clove garlic, crushed
  • 1 bunches thyme, leaves only
  • 1 tbsp clear honey
  • 1 loin of rabbit
  • 1/2 prunes, sliced thinly
  • 3 slices streaky bacon

To serve

  • 1/2 red chicory
  • handfuls rocket
  • handfuls dandelion leaves
  • mustard vinaigrette
  • 10 g walnuts, toasted


1. Preheat the oven to 220C/gas 7.

2. Fry the parsnips and baby carrots in the olive oil until browned. Add the butter, garlic and thyme and transfer to the oven to roast for around 40 minutes until soft. Drizzle with a tablespoon of honey before serving.

3. With a sharp knife slit the rabbit loin horizontally, not all the way through, and fold open. Stuff with the prune slices and wrap in the bacon before transferring to the oven for 7-8 minutes. Once cooked, leave to rest for a few minutes before slicing and serving.

4. To serve: toss the salad in the mustard vinaigrette. Place the parsnips and carrots onto a plate and sprinkle with toasted walnuts. Add the salad leaves on top and then the slices of rabbit.

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