Cordon Bleu Lupine
Delicious rabbit loin wrapped in savory ham and cheese, then breaded and cooked until golden. It’s a delicious, rustic twist on the classic, perfect for a homestead table.
- 4 rabbit loins, untrimmed
- 2 cups panko bread crumbs
- 6 thin 6-8 slices Swiss cheese
- 4 thin 4-8 slices ham
- 3 tablespoons mayonaise
- 1 tablespoons 1.5 mustard
- Pepper
- Salt
- 2 eggs
- 1 tablespoon flour
- 1 Set your oven to 390 Fahrenheit.
- 2
Spread the panko on a baking sheet and bake for 3 minutes or until golden. Set aside.- 3
Mix the mayo, mustard, salt, and pepper. Add salt and pepper to taste--a pinch of salt and several good shakes of pepper.- 4
Dry the loins with a paper towel. You can see here that I leave my loins long and include the tenderloin. You could trim them such that you have two even cylindrical loins.
- 5
Coat the loins in the mixture. Fold the thinner tail of the loin (from up at the shoulder) to the thicker part so you have one uniform thickness. If you don’t cut the full loin off the rabbit then you don’t need to fold it.
- 6
Wrap the folded loin in the swiss cheese. You want the cheese all the way around, so you may need to use a little more cheese.- 7
Lay out the ham and smooth more of the mayo and mustard mix on. Wrap the cheese wrapped loin in the ham. Use toothpicks to secure it.- 8
Mix the egg and flour and well combined. Coat the wrapped loin in the egg mixture.
- 9
Roll the loins in the toasted panko, pressing panko into the loin. I packed extra panko in the ends where the ham didn’t fully encase the loin.
- 10
Bake until internal temp reaches 160, then set aside to rest for about 5 minutes. This was about 30 minutes, but will depend on the thickness of your loin. I recommend using a meat thermometer.
- 11
I like to serve mine with a sauce. Hollandaise is my go-to sauce, though you can also mix a little milk with the leftover mayonnaise and mustard mixture, heat it up, and serve it over the loin.
rabbit, french, cheese, bread crumbs, baked - 2