b'Smoked Bacon-Wrapped Rabbit Loin with Wilted Spinach & Grapefruit Jus SYLVAIN DELPIQUEMakes 4 servings2 rabbit saddles24 slices smoked bacon4 cups wilted spinachSalt and pepper to tasteFOR THE GRAPEFRUIT JUS:2 cups chicken stock6 ounces grapefruit juiceRemove the backbone from each saddle, and reserve. Cut each saddle into 2 loins. Layer 6 slices of bacon on top of each other, and place 1 rabbit loin on top. Top with V cup of spinach, and season with salt and pepper. Reserve the remainder of the spinach for service.Wrap the bacon tightly around the meat, tying with butcher twine to hold in place.TO PREPARE THE GRAPEFRUIT JUS:Roast the reserved saddle bones and place in a sauce pot with the chicken stock and grapefruit juice. Reduce by half.TO ASSEMBLE THE DISH:On the stove top over high heat, sear the bacon-wrapped rabbit for approximately 2 minutes on each side until the bacon becomes crispy. Place in a 400-degree oven for 6 minutes.Cut the twine away from the rabbit, and thinly slice.Fan the rabbit slices around the remaining wilted spinach and drizzle with grapefruit jus.CHEF STELLINOS SUGGESTED WINE PAIRING:The Spanish Quarter Chardonnay-Albario 41'