Rabbit with pearl barley risotto and rosemary jus

Serves 4

Rabbit and risotto
4	rabbit hind legs, de-boned (see note)
100 gm	caul (crepinette), soaked in iced water for at least 20 minutes (see note)
200 gm (1 cup)	pearl barley
1.5 litres	rabbit or chicken stock (see note)
300 ml	red wine
1 sprig	rosemary
2 tbsp	butter
Stuffing
70 gm (1 cup)	fresh breadcrumbs
50 gm (1/3 cup)	pine nuts
25 gm	pancetta, finely chopped
100 gm	baby spinach, blanched, excess water squeezed out, finely chopped
1	egg, lightly beaten
1 tbsp	olive oil

1	For stuffing, combine all ingredients, except oil, season to taste with sea salt and freshly ground black pepper. Preheat oven to 180C.
2	Place rabbit legs smooth-side down on work surface, divide stuffing between legs and roll up tightly to enclose stuffing. Remove caul from water and pat dry with absorbent paper. Wrap each leg tightly in caul, trimming to size. Heat oil in a frying pan over medium heat and cook rabbit, turning, for 5 minutes, until lightly golden. Transfer to a lightly oiled oven tray and roast for 20-25 minutes or until cooked through.
3	Combine pearl barley and 1 litre of rabbit stock in a saucepan over medium heat, bring to the boil, reduce heat and simmer for 1 hour or until liquid is absorbed and barley is tender. Season to taste.
4	In a separate saucepan, heat red wine, remaining stock and rosemary over medium heat, simmer for 20 minutes or until reduced to 200ml, whisk in butter until well combined and season to taste. To serve, spoon barley onto plates, top with rabbit and drizzle with jus.

Note Rabbit is available from butchers. Ask your butcher to de-bone hind legs and reserve carcasses for stock. For rabbit stock, preheat oven to 220C. Cut carcasses into pieces and roast for 1 hour or until golden. Heat 1 tbsp olive oil in a large heavy-based saucepan over medium heat. Coarsely chop 1 onion, 1 carrot and 1 stalk of celery and sauté for 5 minutes. Add bones, 1 bay leaf, 1 tsp black peppercorns and 4 litres of water. Bring to the boil, reduce heat and simmer for 1 hour. Strain through a fine sieve. Makes 3 litres. Caul is the lining of pig’s stomach and is available from select butchers.