With four rabbits earmarked for more bunny burgers, I set about separating the loins in preparation for a family favourite, which includes smoked bacon loins with asparagus baked under a cheesy potato topping.

Ingredients

Serves 4

500g  Rabbit Loins, removed from either side of the spine. Sliced into bite size chunks across the loin

250g  Smoked Bacon Loin. Slice into lardons, then rough cut into 20 mm pieces

1 tbsp rapeseed oil

1 large onion – coarsely chopped

125g Asparagus Spears rough cut into 30 mm lengths

I tbsp Plain Flour

2 tbsp Cre’me Fraiche, or Double Cream

1 cup Water

800g Mashed Potato add – 2 tbsp Butter, 2 tbsp grated Cheddar Cheese and 1 tbsp Milk. The potatoes can be quartered and boiled ready for mashing, as the meat is being prepared, the mash ready at the end of cooking.

2 tbsp Parmesan Cheese grated to act as a mash topping

This dish needs no seasoning, or stock, as the smoked bacon provides enough.

Method

Heat the oil in a large frying pan and add the onions, turning to soften for a few minutes. Remove from the pan, then add the asparagus pieces, increase heat until browned at the edges, then remove. Now introduce the two meats to the pan, the fat from the bacon will help cook the rabbit through, then add the vegetables again.

Sprinkle over the flour, until it thickens, adding water, stirring as you go, bringing to the boil to thicken the sauce, then mix in the the cre’me fraiche, until all the contents are covered. Pour the the mixture into a large casserole dish.

Now add the cheesy mashed potato to the dish, spooning it over to cover evenly, using a fork to spike up the surface. Sprinkle over the Parmesan, adding a tomato garnish, if wished. Place under a hot grill, until the top is browned and the cheese melted.

 A simple, but very flavoursome dish, which can be ready, start to finish in just 30 minutes.