Roast Loin of Rabbit with Roast Baby Carrots & Shallots, Hazelnut Mousse, Carrot & Apricot Purée

We have a real abundance of wild rabbit in this country. They only enter the food chain as a result of land control in Scotland – and some people are very squeamish when it comes to trying something like it – but in Europe they specifically farm rabbits for food.

Rabbits have two very different types of meat: the loins, and the legs and the shoulders. Both require two very different ways of cooking. In this recipe we are going to concentrate on the loins. They are very tender and yo