Pan roasted rabbit loin with pearl barley and mushroom risotto

METHOD
To make the reduction, place the bones in a deep pan on high heat, add the oil, onion, garlic and juniper and cook for 1 minute.

Add the tomato puree and wet with the red wine and stock.

Cook for 25-30 minutes on high heat until reduced to one quarter of the original size. Season with salt and pepper and strain.

Blanch the sliced carrots in salted boiling water for 3 minutes.

Drain and place in a pan with all the rest of the ingredients.

Cook on low heat for 3-4 minutes.

For the risotto melt 50g butter in a deep based pan with the chopped onion, garlic, rosemary and sage. Cook for 1 minute on medium heat.

Discard the rosemary and sage.

Add the soaked pearl barley and cook on low for 2 minutes, add the sliced mushrooms and wet with white wine. Cook for 2 minutes, add the stock and cook until the stock has evaporated.

Season with salt, chopped tarragon and parmesan and serve.

For the rabbit, melt the rest of the butter in a non-stick pan, season the loins with salt and pepper and cook on low heat for 2 minutes.

We Recommend

Shallot and Chicken Pastilla

Grilled Shallot and Chicken Banh Mi

Shallot and Oyster Mushroom Shawarma

Rhubarb, raspberry and plum crumble

Chilli and cumin cauliflower traybake with sweetcorn hummus

Beetroot and squash ‘Huntsman Pie’

View all