Tinderbox Rabbit Saltimbocca, sautéed olives, Dutch creams and garlic with hazelnut agresto

This recipe has been submitted by Justin Harris from Moorilla Estate. It's array of savoury flavours is an ideal accompaniment for a crisp Tasmanian Pinot Gris, from Moorilla of course.

There is some time needed in shopping for and preparing this dish, but the result will be well worth your effort.

Tinderbox Rabbit Saltimbocca, sautéed olives, Dutch creams and garlic with hazelnut agresto
Serves: 8
Ingredients:

• 2 dressed whole Tinderbox Rabbits
• 400gm sliced Prosciutto
• 1 bunch sage
• 100gm spec diced finely
• 100ml Cream
• 2 egg whites
• 50ml verjuice
• 150gm roasted organic hazelnuts
• 1 cup basil
• 1 cup continental parsley
• 2 garlic cloves
• 100ml extra Virgin Olive Oil
• 150gm Spanish green olives
• 150gm Kalamata Olives
• 150gm Ligurian Olives
• 4 bulbs organic garlic
• 1 preserved lemon sliced into strips
• 4 med Dutch cream potatoes steamed and diced
• seasoning

For the rabbit

• Bone the meat off the rabbit’s legs and reserve the saddles (knowing a good butcher will help at this stage. Ask and most will do it for you)
• Mince the meat and add the beaten egg white, cream and spec
• Adjust the seasoning (to test if the seasoning is correct fry a small portion in a pan till cooked) Set aside in the refrigerator
• Pull the silver skin off the rabbit saddle and take off the bone (again ask your butcher)
• Lay the saddles back side down and press the stuffing down the centre
• Roll the saddle over to close tight
• Pick sage leaves and press onto the top of the saddle
• Wrap saddle in the prosciutto tightly and roll in foil
• Rest in refrigerator for one hour

For the Agresto

• 
  Blend the the verjuice, hazelnuts, basil parsley and 2 cloves of garlic to a fine paste in a food processor
• Adjust the seasoning and set aside

• Heat oven to 190 deg Celsius (180 in a fan forced)
• Place rabbits in oven for 25 - 30 minutes depending on size
• Remove and rest for ten minutes

• Heat some olive oil in a pan to a medium / high heat
• Add the olives and the preserved lemon
• Sautee till colour begins to show and add garlic
• Continue to cook until all ingredients are well caramelised
• Season to taste

• Remove rabbit from the foil and heat for a further five minutes or until coloured
• On warm bowls spoon in the olive mix
• Slice the rabbit and divide between the bowls
• Top with the agresto or serve on the side