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Loin of rabbit, pearl barley and winter greens with beer sauce (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

1 to 2 hours

















Ingredients



For the pearl barley100g/3½oz butter¾ tbsp olive oil¾ white onion, finely chopped150g/5¼oz pearl barley660ml/1 pint 3¾fl oz chicken stocksalt and freshly ground black pepper1½ tbsp mascarponeFor the rabbit4 farmed rabbit loins, trimmed750ml/1 pint 7fl oz chicken stock2 tsp juniper berries2 tsp black peppercorns4 bay leaves8 shallots, peeled and left wholefleur de sel, to serveFor the beer sauce200ml/11½fl oz beer200ml/7¼fl oz chicken stock1 tsp caster sugarFor the bacon-wrapped prunes8 slices of dry cured streaky unsmoked bacon, cut in half lengthways300g/10½oz pitted prunes (about 16 prunes)pinch cayenne pepperFor the winter greensknob butterbunch winter greensFor the rabbit kidneys and liversknob butter1 tbsp olive oil4 rabbit kidneys2 rabbit livers



Method



1. For the pearl barley, heat the butter and oil in a pan. Add the onion and cook until the onions have softened, but not coloured. 2. Add the pearl barley and stir with a wooden spoon until the grains are thoroughly coated in butter and oil.3. Pour in half of the stock and cook until the stock is completely absorbed.4. Add the remaining stock and cook until the barley is tender - this can take up to an hour and a half. Add salt and freshly ground black pepper to taste and stir in the mascarpone.5. For the rabbit, add the rabbit to a pan of cold chicken stock and bring the stock to barely a simmer. Add the juniper, peppercorns, bay and shallots and cook for about 30 minutes, until the rabbit is cooked through. 6. Preheat the oven to 170C/340F/Gas 3.7. Pour the beer and stock into a separate pan and cook until reduced to a syrupy consistency. Add the sugar after the sauce has reduced.8. While the rabbit is cooking and the beer and stock is reducing, prepare the bacon-wrapped prunes. Wrap the bacon slices around each of the prunes. Place on a baking tray and bake in the oven until the bacon is crisp - this can take 10-20 minutes depending on the thickness of the bacon. 9. Heat a little butter in a frying pan and add the greens to the pan. Cook until wilted and season with salt and freshly ground black pepper to taste. Keep warm.10. For the rabbit liver and kidneys, add the butter and oil to a frying pan. When hot, add the liver and kidneys and cook for a minute on each side. Season well with salt and freshly ground black pepper, set aside and keep warm.11. Carefully remove the rabbit loins from the stock and add to the frying pan in which you have cooked the liver and kidneys. Cook until coloured on both sides. Season with fleur de sel and freshly ground black pepper to taste.12. To serve, divide the greens between four plates and share out the pearl barley, rabbit loin and liver between the plates over the greens. Cut the kidney in half and place on top. On the other side of each plate, share out the bacon-wrapped prunes. Spoon over the beer sauce and serve at once.