I’m all for not complicated things. Most of times, at least. So here is another one. The bacon helps the rabbit meat not to dry out and locks in the flavor of the lime zest and dried oregano. A small little nibble that can be tasted hot or cold.
- rabbit fillets
- bacon strips
- lime juice and zest
- dried oregano
- olive oil
- sprinkle a little bit of dried oregano on your worktop and add a little bit of lime zest;
- roll the rabbit fillets around until they’re covered with it;
- wrap the bacon around the meat and season with salt&pepper;
- cook in a preheated pan with a drizzle of olive oil, sprinkle some lime juice, once it has evaporated take from the stove, cut and serve.