Muse’s wild rab­bit risotto with fresh sage

Friday - - Society -

“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.”

In­gre­di­ents

(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

Method:

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.

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