Roast Leg of Rabbit with Red Wine Risotto
Serves 4
Method:
First, put the carcass and shoulders of the rabbit into a large, cast-iron casserole dish and fry until very brown. Next, add the chopped vegetables and bay leaves and brown again, stirring occasionally. Deglaze with the wine and reduce to about 2 tablespoons. Now, add the chicken stock to cover and simmer for about 30 minutes, skimming all the time. Then strain the stock through a fine sieve, reduce it again and season it according to your taste.
Dry the rabbit legs and dredgein flour and fry them gently all over. Put them into a gratin dish and add some of the reducing stock to about halfway up the dish. Cover and bake it in the oven for 1 hour, turning halfway through. Remove the rabbit legs (keeping the stock for another time) and set them aside.
To serve, brush the legs with butter, cover them and put them into the oven at 180°C for 15 minutes. Heat the risotto and perform the fmal stage: put some risotto onto a flat soup plate and put the leg on one side. Put some deep-fried beetroot on top, pour some sauce around the outside. (You could use a little rocket to garnish it).
To make the red wine risotto start by melting the butter and cook the shallots and leek until they are very soft. Then add the rice and stir it until it becomes translucent. Next, add the beetroot. Then, little by little, add the reduced red wine, waiting each time to add more until the last has been absorbed. Then add the chicken stock (be prepared in case you need a little more.) Once it has been absorbed and the rice is tender finish it with the Parmesan and season and garnish with chives.
