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