Rabbit Loin with Sweet and Sour Chicory

Andrew Nutter's delicious parcels of rabbit loin wrapped in bacon are roasted and served with braised chicory and pineapple in a sweet and sour sauce
By Andrew Nutter
Rabbit Loin with Sweet and Sour Chicory
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • 2 loins of rabbit
  • 4 leaves fresh basil
  • 4 rashers streaky bacon
  • 1 tbsp olive oil

For the chicory

  • 50 g butter
  • 2 fresh pineapple rings
  • 3 heads red chicory, halved lengthways
  • 100 ml pineapple juice
  • 100 ml chicken stock
  • 50 g caster sugar
  • 1 tbsp sherry vinegar

To serve

  • crushed potatoes
  • fresh watercress
  • a few leaves fresh basil, shredded


1. Preheat the oven to 200C/gas 6.

2. Season the rabbit loins with salt and lay 2 leaves of basil on top of each one. Wrap each piece in streaky bacon and then fry in hot oil until crisp and golden. Transfer to a hot oven for about 5 minutes until cooked through.

3. Heat half of the butter in a frying pan, add the pineapple slices and chicory halves and fry until lightly coloured. Add the pineapple juice, chicken stock, sugar and vinegar, bring to the boil and simmer, regularly basting the chicory with the juices.

4. Add a knob of butter to the pineapple juices, together with a handful of shredded basil, and whisk in. Arrange the crushed potatoes, chicory, pineapple, rabbit and watercress on a plate, pour over the sauce and serve.

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