Roast Rabbit Loin in Parma Ham and Rocket Orzo

A delicious rabbit dish served with orzo pasta and rocket pesto


  • 1 rabbit saddle
  • 400 g orzo pasta
  • 100 g sliced parma ham
  • 250 g rocket leaves
  • 150 g pecorino cheese
  • 200 ml olive oil
  • 1 clove of garlic
  • 1 large sliced onion
  • seasoning


  1. Begin by removing the loins and fillet from the rabbit bone. Season them lightly and fry on a high heat until golden brown all over. Remove from the pan and wrap each loin along with 1 fillet in a slice or two of parma ham. Place in the oven at 180 degrees for 4-5mins. Once cooked allow this to rest for a few minutes before carving.
  2. Cook the orzo in a large pot of boiling water with a little olive oil. Once cooked strain and return to the hot pot. Now grate in 2/3 of the cheese and fold in 2/3 of the rocket.
  3. With the remaining 1/3 cheese, 1/3 rocket, garlic and olive oil make a pesto by blending with a hand blender.
  4. Fry the onion on a pan until it has caramelized.
To Serve:
  1. Cut the rabbit into 3 and place each piece on a small bed of fried onion. Line the orzo pasta along the plate and top with any extra parma ham you have (you could fry this for added texture).
  2. Now drizzle the plate with a little of the rocket pesto.


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