Bacon-Wrapped Rabbit Loin, Lima Beans, and Sweet Pea Puree

It’s been said that bacon makes everything better. Well, I decided to put that theory to the test by creating a dish featuring Bacon-Wrapped Rabbit Loin for an elevated outdoor meal. The results? Delicious! Not only does the bacon add flavor and crunch to the rabbit, but it also pairs perfectly with the lima beans and sweet pea puree. So if you’re looking for an easy yet impressive dinner option for Valentine’s Day or any day, this recipe is definitely worth trying. Enjoy!

Rabbit is a lean meat that is high in protein and low in fat. It also contains lots of vitamins and minerals, such as zinc and selenium. While not popular in the States, it is a favorite in Europe.

Steps for Cooking Bacon-Wrapped Rabbit Loin, Lima Beans, and Sweet Pea Puree

1. The day before, soak dried beans in cold water for 12-24 hours.
2. At home, blanche peas. Add peas, lemon juice, cream, butter, and salt to blender and mix until smooth and creamy. Store both for use at camp.
3. At camp, start a campfire, grill, or camp stove.
4. Bring chicken stock to boil and simmer beans and onions.
5. Season rabbit and wrap in bacon.
6. Place rabbit loins on the grill and cook until for 8-10 minutes, turning twice.
7. Drain beans and add butter.
8. Remove rabbit from grill and let rest for 5-10 minutes
9. Reheat pea sauce.
10. Plate with pea sauce on the bottom, then beans, and top with rabbit loin.

Lima beans add to the sophistication of this Bacon-Wrapped Rabbit Loin, Lima Beans, and Sweet Pea Puree dish. The beans have a buttery flavor and a velvety texture. They are also an excellent choice for mid-winter dishes. Grow lima beans in your garden in the spring and summer and then dehydrated them for storage and use in colder months.

How to Dry and Store Lima Beans from Your Garden

1. Remove beans from the pod and rinse beans in cold water.
2. Heat pot of salted water to a boil and blanch beans for 2-4 minutes, depending on the size of the beans.
3. Drain beans and dry on a towel for 15-20 minutes.
4. Place in a food dehydrator at 135 degrees for 8-10 hours.
5. Remove from dehydrator and store in airtight containers.

Want to experiment more with cooking more rabbit outdoors? Try Braised Rabbit Legs with Mustard Sauce and Green Beans or Rabbit Sausage and Potato Flatbread.

5 from 4 votes

Bacon-Wrapped Rabbit Loin, Lima Beans, and Sweet Pea Jus

Servings 4 people

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Soaking Time For Beans 1 day d

Total Time 1 day d 1 hour hr

Ingredients

• 1/2 lbs large white lima beans
• 1 cup peas
• 2 tsp lemon juice
• 2 tbsp butter melted and cooled
• 1 tbsp heavy cream
• 3 cups chicken stock
• 1/2 lbs dry white lima beans
• 1/2 onion minced
• 1 tbsp butter
• salt and pepper
• 2 rabbit loins
• 4 slices bacon
• pea shoots

Instructions

Make ahead…

• Soak the dry lima beans in water for 12-24 hours.
• Blanche peas in boiling water for 2 minutes. Shock in cold water to stop the cooking.
• Blend peas, lemon, butter, cream, and salt until smooth. Store for use at camp.

At Camp…

• Season loins with salt and pepper.
• Pre-heat a campfire or grill to 350 degrees or medium heat.
• Wrap loins in bacon and secure with toothpicks if necessary.
• Bring chicken stock to a simmer on a campfire or camp stove. Add beans and onion. Simmer for 30-40 minutes Drain and add butter.
• Place loins directly on the grill. Cook loins until internal temperature measures 160 degrees, turning twice.
• Let rabbit rest for 5 minutes. While rabbit rests, reheat pea sauce. Plate pea sauce. Top with beans and then rabbit loin. Garnish with fresh pea shoots.

Course: Main Course

Cuisine: American

Keyword: Barbeque, Campfire, Holidays

Did you make this recipe?

Please let me know how it turned out for you! Tag @bewildeats on Instagram and hashtag it #bewildeats.