Name: Grilled loin of rabbit with pearl barley and sweetcorn risotto
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 2
Ingredients: 3 fresh rabbit loins; truffle; 1 shallot; 1 clove garlic; 50 g shaved Parmesan; 10 trumpet mushrooms; 600 ml chicken stock; 250 g pearl barley; vegetable oil; ½ tin cooked sweetcorn and juice; 150 ml crème fraîche

Remove the fillets of the rabbit from the bone using a sharp knife and place in the fridge.

Meanwhile finely dice the shallots and the garlic and gently sauté with a little vegetable oil.

Add the pearl barley and stir bit by bit. adding a little of the chicken stock as the barley cooks. Add more of the stock until the barley is cooked and has a risotto t

Grilled loin of rabbit with pearl barley and sweetcorn risotto

Ingredients

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