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
- 0.5 cup bread crumbs (to be prepared in mc kitchen)
- 500 ml home made rabbit stock
- knob of butter
Method
- 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.
- Blitz bread in food processor. Toast breadcrumbs in small pan on hob.
- Roll rabbit in flour and dip it in whisked egg and then in bread crumbs.
- Fry this for about 7 mins until browned all over.
- Cook the rabbit in the oven at 190°c for 15 mins until cooked through.
- 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.
- Serve the Rabbit sliced, with a formed mound of barley risotto and a reduction paste of carrot, coriander and chilli jus/paste
