RABBIT AND MUSHROOM RAGOÛT PEARL BARLEY RISOTTO
I love rabbit! So when I received Cape Mentelle’s monthly newsletter I just had to give this one a try. I used the base of the recipe however adapted it into a full ragoût (Link for original recipe at bottom of the post). I was making this ragoût whilst I was making Shannon Bennett’s Master Chef Australia challenge and this made it a lot easier for me to cook as I had to make this between all the elements of the other dish. It was very tasty and if you have never had rabbit before I highly recommend it.
INGREDIENTS
– 1 Whole Rabbit
– 250g Pearl Barley
– 1 Clove Garlic, Peeled and Crushed
– 4 Shallots, diced
– 200g Assorted Fresh Mushrooms, sliced
– 100ml Dry White Wine
– 750ml Chicken Stock
– 250ml Red Wine
– 2 Sprigs of Rosemary, Chopped and Keep the tips for Garnishing
METHOD
1: In a large saucepan, brown the rabbit pieces and set aside. 2: In the same saucepan, cook the garlic and shallots until fragrant. 3: Add the mushrooms and sauté until the start to soften. 4: Next return the rabbit to the saucepan.
5: Add the white wine and whilst bubbling scrape the bottom of the pan to lift all the flavors. 6: Add the red wine and stock and bring to the boil. 7: Reduce to a simmer and cook for 1 hour and 15 minutes or until the meat is falling from the bone.
8: At the halfway mark add your pearl barley. 9: Once the meat is starting to fall off remove the pieces carefully with tongs, remove all the bones, return the meat to the saucepan and add the chopped rosemary. 10: If the pearl barley needs a little more time taste it at every 10 minute intervals until cooked to your liking. 11: Once the barley is cooked, spoon into a bowl, garnish with the rosemary tip and serve with a nice slice of toasted crusty bread. Enjoy!
Link to original recipe
Home Cooked Heston 