Pan roasted rabbit loin with pearl barley and mushroom risotto

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

Featured in:
January 2014

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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