ROASTED SADDLE OF RABBIT
1/2 onion finely diced
1 clove garlic, peeled and finely diced
150g white button mushrooms, finely chopped
50g unsalted butter
150g Arborio or Carnaroli risotto rice
300-400ml chicken, hot
50g freshly grated parmesan
75g mascarpone cheese
1 / Melt the butter in a wide based pan and gently cook the garlic, mushrooms and shallots for 2 minutes without colouring.
2 / Add the rice to the pan and stir well to coat the rice with butter.
3 / Add the stock a little at a time, stirring continually so that the rice cooks evenly and does not stick, until it is almost cooked.
4 / Next add the parmesan and mascarpone cheese and mix in well.
5 / Adjust the seasoning with salt and white pepper and set aside
4 saddles of rabbit, bones removed and reserved
200ml white wine
1 carrot, peeled & chopped
1 small onion, peeled & chopped
1 clove of garlic, peeled & chopped
1 stick of celery, peeled & chopped
1 tomato chopped
300ml chicken stock
400ml double cream
1 / Chop the bones into 2cm pieces. roast them in one tablespoon of olive oil using a heavy bottomed sauce pan on top of the stove until golden brown, then drain any excess fat.
2 / Add the peeled & chopped carrot, celery, onion, garlic & tomato to the pan and sauté for 4-5 minutes until they also turn golden brown.
3 / Add the white wine to the pan and reduce by 2/3. Next add the chicken stock and reduce this by 2/3.
4 / Pour the double cream into the sauce and bring to the boil, then simmer for 3-4 minutes.
5 / Pass the sauce through a fine sieve using the aid of a wooden spoon to extract all the juice from the bones, into a small clean saucepan.
6 / The sauce will need seasoning with a little salt & white pepper, then place aside until ready to use.
4 saddles of rabbit (the 8 loins removed from preparing the sauce)
16 fresh asparagus spears, peeled
12 baby leeks, washed & trimmed
1 small sprig of fresh tarragon
Vegetable oil for frying
1 / Heat a large sauté pan, then add one tablespoon of olive oil.
2 / Season the rabbit loins with salt and fry in a pan with vegetable oil on each side until golden brown for 8-10 minutes in total.
3 / While the rabbit is cooking, cook the asparagus and leeks in salted boiling water for 3-4 minutes then drain and leave aside warm.
4 / Lay out four warm plates and place the risotto in the centre of each.
5 / Finely slice the rabbit and arrange on top of the risotto.
6 / Lay the asparagus and the baby leeks around the outside of the rabbit, then pour the sauce over the vegetables.