Recipe for Rabbit Saltimbocca with Sun-Dried Tomatoes

Lay the boneless rabbit loins on a work surface. Cut them in half, cover with a sheet of parchment paper, and flatten using a rolling pin. Season with salt and pepper.

Place a leaf of sage, two or three petals of sun-dried tomatoes, and a thin slice of cheese on one side of each loin. Roll the loin up tightly.

Wrap the slices of ham around the tenderloins. Insert a skewer into each piece to secure everything.

To finish, lightly oil the skillet and sear the rabbit loins for about 4 to 6 minutes on each side until they are well cooked and nicely browned.