Rabbit with Smoked Bacon & Colcannon Mash
- 100ml Millac Gold
- 50g Lakeland Dairies Butter
- 10 short rabbit loins
- 250g smoked bacon
- 1kg mashed potato
- 150g sliced leeks
- 200g shredded green cabbage
- sea salt & freshly ground black pepper
- baby vegetables (to accompany)
Wrap the rabbit loins in the smoked bacon.
Pan fry, then roast in a hot oven at 180°C for 6 minutes.
Remove and allow to rest.
Sauté the leeks and cabbage in the Lakeland Dairies Butter and add to the potato.
Pour in the Millac Gold and correct the seasoning.
Place the colcannon on the plate.
Slice the rabbit and place next to the colcannon.
Serve with baby vegetables.