2 rabbits (or 4 x rabbit legs and 2 x rabbit loins)
3 carrots (peeled and chopped)
1 onion (peeled and chopped)
2 cloves garlic (peeled and crushed)
6 stalks celery (chopped)
1 bay leaf
3 sprigs thyme
3 sprigs rosemary
1.50l chicken stock
12 baby carrots (peeled and tips kept)
for the barley orzotto:
75g smoked bacon (sliced into lardons)
1 shallot (peeled and diced)
1 garlic clove (peeled and crushed)
200g barley (soaked overnight)
20g desmond cheese (grated)
1tblsp chopped chives
for the chartreuse sauce:
1 shallot (peeled and finely diced)
3 sprigs thyme (leaves only)
1dsp chopped flat leaf parsley
1tblsp chartreuse green liqueur
20ml double cream
maldon salt and black pepper
Heat the butter in a frying pan and sear the rabbit legs quickly to brown the skin. Put the chopped carrots, onions, garlic and celery in an ovenproof tray and place the rabbit legs on top.
Toss in the bay leaf, thyme and rosemary and pour in the chicken stock, this should almost, but not completely, cover the ingredients.
Bring the liquid to the boil on the hob and then cover the tray with foil and cook in the oven for one hour at 150ºC (Or you can cook it on the hob over a low-medium heat) When the rabbit is firm but cooked through, it's ready. Remove the meat from the tray and reserve the poaching liquid for the orzotto.
To make the barley orzotto, first cook the bacon lardons off in a hot frying pan until they are crispy and remove with a slotted spoon and drain on some kitchen paper and set aside.
Next heat the butter in a sauté pan and stir in the diced shallot and sauté gently until it is soft and translucent, then add the garlic and cook for another minute. Stir in the pre-soaked pearl barley and sauté for 1-2 minutes until the barley is coated in the butter and onion mixture. Ladle in the rabbit poaching liquid gradually, making sure that the liquid has been absorbed before adding the next ladleful. This should take about 15-20 minutes. When the barley is cooked add the buttermilk and stir until it is absorbed. Reduce the heat and add the grated cheese, crispy lardons, chopped chives and seasoning and keep warm until ready to serve.
To make the Chartreuse sauce, sauté the shallot in some butter and add about 50 ml of the reserved poaching stock. Stir in the thyme, chopped parsley, Chartreuse and buttermilk to combine the flavours and add the double cream. Cook for 4-5 minutes over a low heat, season to taste and blend the mixture until smooth in a food processor.
Blanche the baby carrots in boiling salted water until they are tender and sauté quickly with some butter in a frying pan. In the same pan, brown the leg of lamb in butter to give it a nice glaze and quickly fry the rabbit loin on all sides for about 2-3 minutes. Season and divide each loin into 6 pieces.
To serve, put some barley orzotto in the centre of a warm dish. Place the leg of rabbit on top. Arrange the loin along side and drizzled everything with the Chartreuse sauce and garnish with the carrots.