Grilled Rabbit Loin with Peas, Mushrooms and Farro


  • 4 rabbit loins
  • ¼ C maple syrup
  • ¾ tsp salt
  • ½ tsp black pepper
  • ½ tsp herbs de provance
  • 1 C farro
  • ½ C white wine or hard cider
  • 1 C shelling peas
  • 4 oz fresh mushrooms: oyster, morel, shitake etc.
  • 3 sprigs of thyme, leaves picked
  • 1 bu parsley, roughly chopped
  • ½ bu chives, roughly chopped
  1. In a zipper storage bag, marinate the rabbit with the first four ingredients overnight
  2. In a medium sized pot, heat a good glug of olive oil until just below the smoke point
  3. Add the farro and a good pinch of salt and fry in the oil until it smells toasty and nutty
  4. Add the wine and cook down until almost dry
  5. Add 3 C water and bring to a boil
  6. Reduce to a simmer and cook until the farro is tender
  7. The liquid should all cook out, but if it doesn’t drain any extra water from the farro
  8. Immediately toss the farro and the peas together allowing the heat from the farro to take the raw edge off the peas, but not cook them entirely
  9. Meanwhile, tear or cut the mushrooms into bite-sized pieces
  10. In a large frying pan, heat a glug of oil and then fry the mushrooms in batches until cooked through and crispy
  11. Add the mushrooms and the herbs to the farro pea mixture
  12. Taste and add some olive oil, salt, pepper until you think it is delicious
  13. Then grill the rabbit loins over a hot fire until the are just cooked through
  14. Allow them to rest in a warm but not hot place for 10 minutes and then slice into medallions
  15. Serve the rabbits with the warm farro salad and maybe a green salad on the side