| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 22g | 6g | 12g |
| sugars | fibre | protein | salt |
| 11g | 0g | 25g | 1g |
Why I Love Canadian Bacon-Wrapped Maple-Glazed Rabbit Loin
If there’s one recipe that takes me back to the tranquil New England coastline while adding a Canadian twist, it’s this Bacon-Wrapped Maple-Glazed Rabbit Loin. Growing up in Portland, Maine, I was always surrounded by the bounty of the Atlantic Ocean. Fresh seafood was a daily staple, but it wasn’t until I ventured further afield that I discovered the joys of incorporating different regional ingredients into my cooking.
An Unexpected Delight
This particular recipe strays from my usual coastal fare but brings a unique, hearty warmth that I find absolutely irresistible. Inspired by the culinary genius of Chef Michael Smith, whose approach to rustic Canadian cuisine has always intrigued me, the Bacon-Wrapped Maple-Glazed Rabbit Loin combines savory rabbit with the sweet, earthy tones of maple syrup and the smoky richness of bacon.
A Blend of Cultures
It’s fascinating how this dish seamlessly merges elements from New England and Canada. The pure maple syrup adds a touch of sweetness akin to the maple-roasted pecans I sometimes snack on when catching up with my daughters, Erin and Samantha. The use of bacon reminds me of the crispy, salty bites that accompany our family breakfasts.
The resulting flavor profile is a beautiful blend of sweet, savory, and smoky. It’s somewhat reminiscent of classic New England dishes like bacon-wrapped scallops, which also deliver that lovely juxtaposition of salty and sweet. However, this recipe takes it a step further by introducing the more complex flavors of Dijon mustard, brown sugar, and soy sauce.
Serve this alongside a simple arugula salad with a lemon vinaigrette or perhaps some roasted root vegetables, and you have a meal that pleases both the eyes and the palate. The dish is also great for family gatherings, easily becoming the centerpiece of the table. The fresh rosemary or thyme sprigs for garnish add a final, refined touch that makes it dinner-party-worthy.
Whether you’re looking to impress guests or simply desire a comforting, yet sophisticated meal, this Bacon-Wrapped Maple-Glazed Rabbit Loin will surely deliver culinary satisfaction. It’s a testament to how food can be a journey, blending traditions, and creating new experiences along the way.
What You’ll Need
- 6 rabbit loins (about 6-8 ounces each)
- 12 slices of bacon
- 1/2 cup pure maple syrup
- 1/4 cup Dijon mustard
- 1/4 cup brown sugar, packed
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional, for added heat)
- Fresh rosemary or thyme sprigs for garnish
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Method
Step One
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Step Two
In a medium mixing bowl, combine the pure maple syrup, Dijon mustard, brown sugar, soy sauce, apple cider vinegar, minced garlic, black pepper, salt, and cayenne pepper (if using). Whisk until all ingredients are well combined and set aside.
Step Three
Wrap each rabbit loin with two slices of bacon, ensuring the bacon overlaps slightly and fully covers the loin. Use toothpicks to secure the bacon if necessary.
Step Four
Place the bacon-wrapped rabbit loins on the prepared baking sheet. Brush each loin generously with the maple glaze prepared earlier, reserving some glaze for basting during baking.
Step Five
Bake the rabbit loins in the preheated oven for about 25-30 minutes, basting with the reserved glaze halfway through the cooking time, until the bacon is crispy and the internal temperature of the rabbit reaches 160°F (71°C).
Step Six
Once cooked, remove the rabbit loins from the oven and allow them to rest for about 5 minutes. Remove the toothpicks before serving.
Step Seven
Garnish with fresh rosemary or thyme sprigs before serving. Enjoy your Bacon-Wrapped Maple-Glazed Rabbit Loin!
