INGREDIENTS (Makes 6 portions)
1 whole rabbit including kidney and liver
18 thin slices of speck
500ml milk (infused with rosemary)
Salt and pepper
For the dressing 30g toasted pine nuts
30g golden raisins
60ml virgin olive oil
20ml sherry vinegar
For the garnish 12 pieces oven-dried tomatoes
METHOD Skin and debone the rabbit. Divide it into six portions so each contains some leg, some shoulder and some loin.
Cut the kidney and liver into strips. Place three slices of speck onto a sheet of cling film, overlapping the pieces slightly. Place a portion of the rabbit on top, then a little liver and kidney. Roll it into a sausage and tie the ends. Refrigerate.
Place the polenta and rosemary-infused milk in a pan and cook for 40 minutes, whisking so there are no lumps. Finish by adding the mascarpone, salt and pepper. Pour the mixture into a tray, allow it to set and cut into portions when cold.
Fry each rabbit ‘sausage' in a pan with olive oil to colour it, then finish it in the oven, for about 20 minutes at a moderate heat. Allow it to rest before serving.
Pan-fry each portion of polenta in a little olive oil to give colour and set aside.
Mix together all of the ingredients for the dressing and adjust the seasoning.
Carve the rabbit into equal pieces and arrange on a hot serving dish with the warm polenta and the dried tomatoes. Then drizzle over the dressing.
Brian Fantoni, head chef, the Gallery at the Westbury hotel