I'm clearly in an autumnal mood, and therefore have plummed for a delicious dish that really tastes greater than you might expect given its' rather humble and unglamorous ingredients.
Having said that, rabbit is a great culinary joy in my mind, tastier than chicken and a welcome alternative to traditional red meat based dishes.
This recipe inspired by Gordon Ramsey, combines the rabbit wonderfully with a nutty, slightly chewy barley risotto - try it, you'll be surprised!
Ingredients:
4 rabbit legs
1 litre good quality chicken stock
2 bay leaves
1 teaspoon juniper berries
1 teaspoon black peppercorns
large pinch of sea salt
For the barley risotto:
800 ml chicken stock
20 g butter
1 tablespoon olive oil
2 shallots finely chopped
200 g pearl barley
good splash dry white wine
30 g freshly grated parmesan
sea salt and freshly ground black pepper
handful of chopped flat leaf parsley
For the beurre noisette
50 g unsalted butter
small handful of sage leaves
2 garlic cloves, finely sliced
1 lemon thinly sliced
Begin by placing the rabbit legs, the chicken stock and flavourings into a stock pan, topping up with cold water if necessary to ensure the legs are covered. Over a gentle heat poach the rabbit for around 1 hour 20 minutes - keep it a simmer, do not let it boil and you'll have really tender meat! When cooked leave the legs in the liquid to cool.
The barley risotto is slightly different from a traditional rice risotto. Place the chicken stock into a saucepan and bring to a gentle simmer. Meanwhile heat the butter and oil in a heavy bottomed pan and gently fry the chopped shallots. Stir occasionally for 3 or 4 minutes until softened, but not coloured. Now tip in the pearl barley and toast on a slightly higher heat for 2 minutes, stirring continuously.
As with a rice risotto, add the white wine and cook down until the liquid has almost evaporated. Add about 600 ml of the chicken stock and let the barley simmer. Stir occasionally and simmer until virtually all the stock has been absorbed. Now in a more traditional risotto manner add further stock a ladle at a time until the barley is tender. Add the parmesan and season further if required with sea salt and black pepper. Stir in the chopped parlsey and keep warm.
Meanwhile warm the rabbit legs in their poaching liquid until heated through. In a separate pan, prepare the beurre noisette. Melt the butter over a moderate heat until it starts to foam. Now add the garlic slices and the sage leaves. Lower the heat slightly, and gently shake the pan until the garlic slices crisp up and brown around the edges. At this stage remove the pan from the heat.
To serve, divide the risotto amongst four warmed plates. Remove the rabbit legs and place on top of the risotto, add a slice of lemon and spoon over the sage and garlic butter.
Serve immediately, and enjoy another great British dish!
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