Bacon Wrapped Rabbit Loin with Bacon Strawberry Dressing

Ok ok ok enough about that.  Now here is what you really came for.  A delicious recipe on how to eat the Easter Bunny, sorry kids he has lots of successors.  It’s only fair to share the job haha.  Hey and on the bright side, I waited until after easter so he got to deliver all his little baskets and hide tons of eggs.  That in my eyes tells me he died right after doing something he loved so I can live with that.  Plus he tasted amazing.  Oh yea but on a serious note, I have never had rabbit before and thanks to my awesome friends at US Wellness Meats, they afforded me the opportunity (I didn’t think it was before I ate it) to try it.  And I am so glad that they did.  This is a delicious piece of meat, no game flavor and it definitely doesn’t taste like chicken.  It tastes better.  Head on over and order some, you won’t regret it.  Plus I added bacon so you know its good.

Bacon Wrapped Rabbit Loin with Bacon Strawberry Dressing
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • 3 rabbit loins cleaned
  • 1 lb bacon
  • 1 lemon
  • Fresh sage
  • Fresh thyme
  • Salt and pepper
  • ½ cup strawberries
  • Juice of ½ lemon
  • 2 tbsp melted and strained pastured bacon fat
  • 1 tsp djon mustard
  • Splash of apple cider vinegar
  • Salt and pepper to taste
Instructions
  1. Preheat your oven to 350 Degrees Farenheit
  2. Cut your bacon in half or to the length needed to wrap a loin, and lay them side by side slightly overlapping on your cutting board
  3. Place a rabbit loin in each one and generously season the rabbit and bacon with salt, pepper, thyme, and sage to your taste liking
  4. Once seasoned, roll them up tightly. I set mine up so the bacon met on the bottom where I seared them first to help them stay wrapped
  5. Heat your saute pan on the stove over medium high heat, you are going to sear the bacon to finish cooking it most of the way
  6. Once heated, add some bacon fat, or duck fat or any fat to the pan, and place your bacon wrapped rabbit with the bacon joint down
  7. You are going to sear the rabbit on all sides cooking the bacon so prob 2-3 mins total, rotating as it sears
  8. Once all sides are seared, place your entire pan in the oven and cook for 5-6 minutes turning occasionally
  9. Remove from the oven and let rest for 10 minutes. The loin should be medium-rare or pinkish when done
  10. While your rabbit is resting (after its exhausting weekend of delivering Easter baskets), take all the ingredients for your dressing and throw them in your food processor. Turn it on and let the magic happen until well blended
  11. If you want more bacon flavor, add more bacon fat. Problem solved
  12. When done, slice your rabbit loin and plate on a bed of mixed greens and drizzle with your dressing
  13. Garnish with a lemon if you would like the citrus and enjoy
  14. And don't worry Peter Cottontail has plenty of children to carry on his legacy of the Easter bunny next year. So don't fret about eating him, Easter will still go on.

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13 Comments

  1. I just discovered my local grocery store (local chain owned by national chain-Kroger) had about a dozen rabbits in their freezer. The Meat Dept Mgr said he had a customer request a specific amount of rabbit, and he had to order a minimum so the remainder were put out for sale. I plan to stop back later today (not that I’ve cleaned out the freezer) and stock up. Now that I know I can just ask for it, I figure I can fill the freezer a couple of times a year. Might be worth asking at your local grocery.

  2. Hey George, this recipe looks great and I’m thinking of trying it but stupid/newbie question. I was going to order the Boneless Rabbit Striploin from U.S. Wellness Meats which serves 2-3 (http://www.grasslandbeef.com/Detail.bok?no=640). Your recipe calls for 3 rabbit loins and it says it serves 2. Just so I don’t over order or under order, can you tell how many of these I should order for your recipe?? Actually, if you tell me I have to order three of these, I may look for another recipe for now. :) Thanks!

      1. Hi George. Well, I didn’t get to make the rabbit (not sure where i’d find rabbit where I live!) but I did make the dressing for a nice salad with some nut crusted chicken…. and it was delightful! More tangy than I expected, but the strawberry and bacon grease made a great, smooth combination. My husband, who is always weary of trying new things, also liked it! I’d say that’s two thumbs up. Thanks for your ideas, Geogre!

        1. You would be surprised where you can find rabbit…there is a Holiday Market by my place in Metro Detroit and they have rabbit…if you have a local butcher, ask if they can get it. If not, i have a sneaking suspicion this recipe would be perfect with pork tenderloin.

  3. I LOVE love love Rabbit! Whenever I visit my family on Crete, I eat as much of it as I can (it’s readily available at local butchers). It’s leaner than chicken so I like the addition of the bacon for some lovely fat and flavoring. Thanks for the great recipe!

  4. Instruction number 10 cracks me up. Civilized caveman: giving children holiday inspired nightmares since 2011.

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