Rabbit, Beer Grains, White Carrot and Samphire


Preparation info

  • Difficulty


  • Serves


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By Katrina Meynink

Published 2014

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You will need to begin this recipe two days ahead.


  • 100 g ( oz) cracked wheat
  • 1.5 kg (3 lb 5 oz) rabbit, deboned, bones reserved
  • 750 g (1 lb 10 oz) butter
  • 2 bay leaves
  • 3 thyme stalks
  • 2.5 litres (87 fl oz/10 cups) chicken stock
  • 200 g (7 oz) white carrots, thinly sliced
  • pinch bicarbonate of soda (baking soda)
  • grapeseed oil, to fry beer grains
  • 100 g ( oz) samphire
  • 50 g ( oz) young almonds, peeled, blanched


  • 225 g (8 oz) white onion, chopped
  • 100 g ( oz) carrot, chopped
  • 100 g ( oz) celery, chopped
  • 4 garlic cloves
  • 1 bay leaf
  • 3 thyme sprigs

Butter Emulsion

  • 100 ml ( fl oz) white wine
  • pinch of salt
  • 250 g (9 oz) butter, softened


To make beer grains, put the cracked wheat and 200 ml (7 fl oz) of hot water in a saucepan over low heat. Cook, maintaining a temperature of 70°C (150°F) for 1 hour, agitating the grains every 5 minutes. Use a sugar thermometer to monitor the temperature. Strain and dry the grains on baking paper for 48 hours.

Preheat the oven to 85°C (185°F/Gas ¼–½). Place the whole back legs and belly of the rabbit in a roasting dish with the butter, bay leaves and thyme. Cover with foil and roast for 3 hours. When cooked, remove the meat from the leg bone, layer the leg meat over the belly meat and cover with a tray weighted with tins. Put it in the refrigerator for 24 hours: you want to compress the leg and belly meat together. Reserve the loin meat.

Meanwhile, preheat the oven to 160°C (315°F/Gas 2–3). Roast the rabbit bones in the oven for 15 minutes until golden. In a large saucepan over medium heat, put the chicken stock, roasted bones and the mirepoix ingredients. Simmer for 3 hours, then strain into a clean saucepan and bring to the boil, simmering for 15 minutes until reduced to a sauce consistency.

In a small frying pan, sauté the white carrot with the bicarbonate of soda until soft. Season and purée using a food processor.

Reduce the oven to 65°C (145°F). In a medium frying pan, sear the pressed rabbit meat then cook in the oven for 3 minutes.

Poach the reserved rabbit loin in the combined butter emulsion ingredients for 10 minutes.

Toast the beer grains in a little grapeseed oil in a frying pan for 1 minute until golden. Stir constantly. Strain off excess oil and reserve for plating.

To serve, place a tablespoon of the carrot purée on each plate. Arrange the rabbit loin to one side and the compressed belly to the other. Spoon toasted beer grains over the centre. Place samphire on top and scatter with almonds.