• Rabbit: 3 Rabbit Loins, cleaned
• 1 Lb Bacon
• 1 Lemon
• Fresh Sage and Thyme
• Salt and Pepper
• Dressing: 1/2 Cup Strawberries
• Juice of 1/2 Lemon
• 2 Tbsp melted and strained bacon fat
• 1 Tsp Dijon Mustard
• Splash of apple cider vinegar and Salt and Pepper to taste

Preparation

Preheat your oven to 350 Degrees Farenheit
2. Cut your bacon in half or to the length needed to wrap a loin and lay them out slightly overlapping on your cutting board
3. Place a rabbit loin in each one and generously season the rabbit and bacon with salt, pepper, thyme, and sage to your taste liking
4. Once seasoned, roll them up tightly. I set mine up so the bacon met on the bottom where I seared them first to help them stay wrapped
5. Heat your saute pan on the stove over medium high heat, you are going to sear the bacon to finish cooking it most of the way
6. Once heated, add some bacon fat to the pan or duck fat or any fat and place your bacon wrapped rabbit with the bacon joint down
7. You are going to sear the rabbit on all sides cooking the bacon so prob 2-3 mins total rotating as it sears
8. Once all is seared place your entire pan in the oven and cook for 5-6 minutes turning occasionally
9. Remove from the oven and let rest for 10 minutes. The loin should be medium-rare or pinkish when done
10. While your rabbit is resting after its exhausting weekend of delivering easter baskets, take all the ingredients for your dressing and throw them in your food processor. Turn it on and let the magic happen until well blended
11. If you want more bacon flavor, add more bacon fat, problem solved
12. When done, slice your rabbit loin and plate on a bed of mixed greens and drizzle with your dressing
13. Garnish with a lemon if you would like the citrus and enjoy
14. And don’t worry Peter Cottontail has plenty of children to carry on his legacy of the easter bunny next year. So don’t fret about eating him, easter will still go on.