Thursday 18th January 2018
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Preparation time: 10 minutes
Cooking Time: 35 minutes

4 loins of rabbit
100g pearl barley soaked overnight in cold water
150g butter
200g mixed wild mushrooms
1 small onion – chopped
2 cloves garlic – sliced
500ml chicken stock
200ml white wine
50g grated parmesan cheese
1 teaspoon of chopped fresh tarragon
4 fresh sage leafs
1 small branch of fresh rosemary
Salt to taste
4 large carrots – peeled and sliced
2 teaspoon of Dijon mustard
2 tablespoons of sesame seeds
1 teaspoon of granulated sugar
1 tablespoon of white wine vinegar
Salt to taste
Rabbit bones
50ml rapeseed oil
1 tablespoon of tomato puree
1 teaspoon crushed juniper berries
150ml red wine
1 small onion
1 clove of garlic – crushed
500ml vegetable stock
Salt and pepper to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan roasted rabbit loin with pearl barley and mushroom risotto, sesame and mustard carrots with Juniper reduction

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.

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