Braised Rabbit Saddle, Broad Bean and Bacon Risotto, Grilled Boudin Noir and Garden Louage Juices

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Preparation info

  • Starter - Serves

    four

    • Difficulty

      Medium

    • Ready in

      1 hr 50

Appears in

Loose Birds & Game

Loose Birds & Game

By Andrew Pern

Published 2010

  • About

I KNOW BRAISING IN SUMMER SEEMS UNNECESSARY BUT, IN THE RESTAURANT TRADE, PRE-COOKED FOOD CUTS CORNERS AND, BY BEING CLEVER, WE HAVE A QUICK AND RELATIVELY EASY DISH TO SERVE AS GAME, WHEN THERE IS A SHORTAGE OF FEATHERED GAME. WE COMBINE WITH SHELLED BROAD BEANS AND PAR-COOKED RISOTTO – ALL OF THE FLAVOURS COMPLEMENT EACH OTHER FANTASTICALLY.

Ingredients

For the Rabbit

  • a little oil for frying
  • 4 rabbit saddles
  • 2 litres chicken stock
  • 1 onion, chopped
  • 2 carrots, roughly chopped
  • 1 clove of garlic, crushed and chopped
  • 2 sprigs of thyme
  • 10 lovage leaves, roughly chopped

    Method

    In a large, heavy-bottomed pan, colour the saddles of rabbit in a little oil, add the chicken stock and bring to the simmer, add the onion, carrot, garlic and thyme to the stock, and cover with a lid or some foil. Cook gently over a low heat for approximately one hour. Then remove the saddles and keep warm. Pass the stock through a strainer and discard the vegetables. Return the stock to the heat and reduce rapidly to a light ‘sauce’ consistency. Add around 10 chopped lovage leaves and leave to infuse. Keep warm.

    To make the risotto, first sweat the shallot in a drop of rapeseed oil in a heavy-bottomed pan without colouring only for 1 to 2 minutes, add the rice, stir briefly again, add 500 ml chicken stock, a ladle at a time, cook out the rice, stirring all the time, so it doesn’t stick and until most of the stock has evaporated. Add the broad beans and lardons, the cream and the cheese, then check the consistency and seasoning. The rice should be ‘al dente’ (firm to the bite).

    Heat up the grill and cook the boudin noir for approximately 4 minutes.

    To finish, take the rabbit saddles and remove a loin from each side. Place into the sauce to warm though. Place a little risotto onto each plate or bowl with two loins on each, and a slice of the grilled boudin noir on top of each portion. Finish with the lovage juices and some smoked bacon and garden herbs, such as chive flowers. Serve immediately.