Name: Rabbit with pearl barley risotto and rosemary jus
Yield: 4
Ingredients: 4 rabbit hind legs, de-boned (see note); 100 gm caul (crepinette), soaked in iced water for at least 20 minutes (see note); 200 gm pearl barley (1 cup); 1.5 litres rabbit or chicken stock (see note); 300 ml red wine; 1 sprig rosemary; 2 tbsp butter; Stuffing; 70 gm fresh breadcrumbs (1 cup); 50 gm pine nuts (1/3 cup); 25 gm pancetta, finely chopped; 100 gm baby spinach, blanched, excess water squeezed out, finely chopped; 1 egg, lightly beaten; 1 tbsp olive oil

“I recently enjoyed a rabbit with pearl barley risotto at Adelaide’s Enoteca. Would you please ask chef Peter Kudler for the recipe?”

Lucy Davies, Glenunga, SA

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

4 rabbit hind legs, de-boned (see note)

100 gm caul (crepinette), soaked in iced water for at least 20 minutes (see note)

200 gm pearl barley (1 cup)

1.5 litres rabbit or chicken stock (see note)

300 ml red wine

1 sprig rosemary

2 tbsp butter

Stuffing

70 gm fresh breadcrumbs (1 cup)

50 gm pine nuts (1/3 cup)

25 gm pancetta, finely chopped

100 gm baby spinach, blanched, excess water squeezed out, finely chopped

1 egg, lightly beaten

1 tbsp olive oil

Method

Main

1.For stuffing, combine all ingredients, except oil, season to taste with sea salt and freshly ground black pepper. Preheat oven to 180C.

2.Place rabbit legs smooth-side down on work surface, divide stuffing between legs and roll up tightly to enclose stuffing. Remove caul from water and pat dry with absorbent paper. Wrap each leg tightly in caul, trimming to size. Heat oil in a frying pan over medium heat and cook rabbit, turning, for 5 minutes, until lightly golden. Transfer to a lightly oiled oven tray and roast for 20-25 minutes or until cooked through.

3.Combine pearl barley and 1 litre of rabbit stock in a saucepan over medium heat, bring to the boil, reduce heat and simmer for 1 hour or until liquid is absorbed and barley is tender. Season to taste.

4.In a separate saucepan, heat red wine, remaining stock and rosemary over medium heat, simmer for 20 minutes or until reduced to 200ml, whisk in butter until well combined and season to taste. To serve, spoon barley onto plates, top with rabbit and drizzle with jus.

Note Rabbit is available from butchers. Ask your butcher to de-bone hind legs and reserve carcasses for stock. For rabbit stock, preheat oven to 220C. Cut carcasses into pieces and roast for 1 hour or until golden. Heat 1 tbsp olive oil in a large heavy-based saucepan over medium heat. Coarsely chop 1 onion, 1 carrot and 1 stalk of celery and sauté for 5 minutes. Add bones, 1 bay leaf, 1 tsp black peppercorns and 4 litres of water. Bring to the boil, reduce heat and simmer for 1 hour. Strain through a fine sieve. Makes 3 litres. Caul is the lining of pig’s stomach and is available from select butchers.
Notes

Peter Kudler

Styling by Michele Finato

Ingredients

Method

Main

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