Roast Stuffed Leg of Rabbit with Wild Mushroom Risotto

Rosemary Shrager's flavoursome rabbit is stuffed with creamy rabbit and chicken mousse and served with a tasty risotto
By Rosemary Shrager
Roast Stuffed Leg of Rabbit with Wild Mushroom Risotto
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 50 minutes
  • Prep Time: 40 minutes plus 30 mins chilling
  • Effort: medium

Ingredients

  • 4 globe artichokes
  • lemon juice, for the artichokes
  • 2 rabbits

For the sauce

  • bones from the rabbit saddles
  • 1/2 onion, chopped
  • 1/2 carrot, chopped
  • 2 bay leaves
  • 1 sprigs parsley
  • 1/2 bottles white wine
  • 1 tbsp redcurrant jelly
  • 150 ml chicken stock
  • 1-2 tbsp double cream
  • 100 ml dry vermouth
  • 1 tsp beurre manié

For the mousse

  • 250 g caul fat
  • 2 tbsp olive oil
  • 4 shallots, very finely chopped
  • 1 small chicken breast
  • 1 egg white
  • 250 ml double cream
  • 3 tbsp chives, finely chopped

For the wild mushroom risotto

  • 300 ml dry white wine
  • 700 ml chicken stock
  • 4 tbsp olive oil
  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 250 g risotto rice
  • 200 g wild mushrooms
  • 4 tbsp double cream
  • 1 handfuls fresh parsley, chopped
  • parmesan, freshly grated

For the garnish

  • oil, for deep frying
  • artichokes, leaves
  • 1 chervil

Tips and Suggestions

Beurre manié is a paste made from equal parts of butter and flour kneaded together. It is used as a thickener for sauces, soups and stews.

Method

1. To prepare the globe artichokes; cook the globe artichokes in boiling salted water for 10 minutes. Refresh under cold running water and sprinkle with lemon juice to prevent them browning. Allow to cool completely.

2. Remove the leaves and flowers to leave just the artichoke bottoms. Dice these finely and sprinkle with lemon juice.

3. To prepare the rabbit leg; remove the legs from the body; remove the thigh and chop; use this for the sauce.

4. Remove the meat from the saddle and set aside for the mousse.

5. Chop the saddle bone for the sauce. Remove the thigh bone, try not to cut the meat.

6. To make the sauce; chop the rabbit bones into small pieces.

7. Heat the oil in a pan and fry the bones until they are very brown; do not hurry this.

8. Add the onion, carrot, bay leaves and parsley and continue cooking for 10 minutes.

9. Add the wine and cook steadily until the liquid is reduced to 1 tablespoon.

10. Add the redcurrant jelly and cook for 30 seconds, then add the stock and cook until reduced to one-third.

11. Strain through a fine sieve into a clean pan; add the cream and cook for 3 minutes until reduced, then add the vermouth and season well with salt and pepper. If the sauce is a bit thin, add a teaspoon of beurre manié and cook for a further minute.

12. To make the mousse; soak the caul fat in water until required.

13. Heat the oil in a small frying pan and cook the shallot until softened. Remove from the pan and allow to cool.

14. Put the rabbit saddle meat and chicken breast into a food processor and process until chopped.

15. Add the egg white to loosen the mixture and process again.

16. Add the double cream and process until smooth, being careful not to curdle the mixture by over processing.

17. Put the mousse into a bowl and fold in the cooked shallot, diced artichoke bottom and chives. Season well with salt and pepper and put in the fridge.

18. Squeeze the water from the caul fat. Lay out a 28cm piece.

19. Spoon a quarter of the mousse into 1 rabbit leg, then wrap in the caul fat. Put into the fridge for at least 30 minutes. Repeat with the rest of the mousse, rabbit legs and caul fat.

20. To make the risotto; pour the stock and wine into a pan and bring to the boil. Reduce the heat and simmer for 2 minutes. Turn the setting down to the lowest heat to keep hot.

21. Heat the oil in a large pan and cook the shallots over a medium heat until softened.

22. Stir in the garlic and cook for 2 minutes, stirring gently from time to time.

23. Add the rice and stir until well coated in oil. Add the stock and wine mixture to the rice, a ladleful at a time, waiting until the liquid is fully absorbed between each addition. Stir continuously. When all the liquid has been used cover the risotto and allow to rest.

24. Heat the butter in a frying pan and cook the wild mushrooms over a high heat.

25. Stir the mushrooms into the risotto.

26. Stir the cream, chopped parsley and Parmesan into the risotto and season to taste with salt and pepper.

27. Preheat the oven to 190C/gas 5.

28. Heat the oil in a frying pan and brown the rabbit legs on both sides.

29. Put into a baking dish and cook in the oven for about 20 minutes until cooked.

30. Heat the oil in a deep-fat fryer and cook the artichoke leaves until crisp.

31. Reheat the risotto and serve with the rabbit legs. Garnish with the fried artichoke leaves and a sprig of chervil.

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