Muse’s wild rabbit risotto with fresh sage
“This is one of the more decadent meals I make for Muse,” says their chef, Pete Bailey. “I was inspired by a trip to Devon, their home county, when I bought wild rabbits from a local farmer. I use it to lift their spirits if they’re feeling homesick or if they’ve had a bad show.”
(Serves 4) 1 wild rabbit, skinned and gutted 3 bay leaves 4 cloves garlic 500g duck/goose fat 250ml sunflower oil 1 bunch sage 150g turkey bacon 1 onion, finely chopped 150g arborio risotto rice 500ml rabbit stock, made from remaining portions of rabbit 150g butter 200g parmesan, grated 1 tbsp olive oil rock salt and black pepper
1. Cover rabbit in salt. Place In dish, cover and refrigerate for two hours. 2. Remove rabbit from fridge. Pat off excess salt and place in ovenproof pan. Add two bay leaves and garlic and seasoning. Cover with duck fat. Preheat oven to 180⁰C. 3. Place pan on stove over medium heat and simmer for 10 minutes.
4. Put lid on pan and place in oven for three hours.
5. Drain off excess oil and rest meat.
6. To make crispy sage leaves, heat sunflower oil in a pan to 180⁰C. Add sage leaves and fry until crisp.
7. To make risotto, fry turkey bacon until golden brown. Remove from pan and drain on kitchen paper.
8. Add onion and one bay leaf to pan. Cook over a low heat until softened.
9. Add rice and stir. Add stock one ladleful at a time waiting until each is absorbed before adding the next.
10. When rice is cooked, pull meat off rabbit and add to risotto. Add butter, turkey bacon, parmesan and season. Stir in parsley. Serve with crispy sage.