Roulade of Rabbit with barley risotto and coriander, carrot and chilli paste

An audition dish from MasterChef Ireland 2012

Ingredients


  • 1 wild rabbit skinned and gutted (liver, heart and kidneys to be used in risotto)
  • 2 fresh red chillies
  • 2 tsp smoked paprika
  • 200 g sausage meat
  • 1 leek
  • 15 g each of basil, parsley and rosemary
  • 30 g fresh coriander
  • dusting of flour (larder)
  • 15 g garam masala
  • 100 g streaky bacon
  • 200 g pearl barley
  • 2 carrots
  • 20 g french herb celery
  • 1 egg
  • 0.50 cup bread crumbs (to be prepared in mc kitchen)
  • 500 ml home made rabbit stock
  • knob of butter

Method

  1. Roll loin of rabbit in red chilli and smoked paprika and then cover it in seasoned pork meat then roll it in the green herbs and then bacon.
  2. Blitz bread in food processor. Toast breadcrumbs in small pan on hob.
  3. Roll rabbit in flour and dip it in whisked egg and then in bread crumbs.
  4. Fry this for about 7 mins until browned all over.
  5. Cook the rabbit in the oven at 190°c for 15 mins until cooked through.
  6. For the pearl barley risotto, flash fry it with the leek and carrot and then boil it until al dente in the stock. Finish it off with a knob of butter.
  7. Serve the Rabbit sliced, with a formed mound of barley risotto and a reduction paste of carrot, coriander and chilli jus/paste


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