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Elmer Fudd Finally Gets His Screwy Rabbit

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Eggs American Ready, Steady, Cook 2 servings

INGREDIENTS

1 bn Celery
3 Cloves garlic; chopped
1 tb Chopped fresh parsley
1 Green chilli; seeds removed,
; chopped
55 g Butter
2 tb Chopped fresh chervil
4 tb Chopped fresh chives
1 Thick slices bread; to serve
500 g American long grain rice
500 ml Vegetable stock
2 Long life beetroot; sliced
1 sm Bunc mixed fresh parsley and chervil; chopped
1 tb Chopped fresh oregano
2 tb Creme fraiche
1 sm Bunc fresh parsley
1 tb Olive oil
55 g Breadcrumbs
2 Rabbit loin fillets
55 g Plain flour
2 Eggs; beaten
2 Vegetable stock cubes
1 Pinches chilli powder; turmeric and ground
; ginger
Salt and pepper

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.
1 For the Soup: Reserve 2 stalks celery, place the rest in a centrifugal
juicer and process to make juice. Add 2 cloves chopped garlic, chopped
parsley and 1/2 green chilli.
2 Slice the remaining celery, heat 25g/1oz butter in a pan, add the celery
and cook for a minute. Add the celery juice and heat through. Stir in the
chopped chervil, 2 tbsp chopped chives and season. Serve in bowls with
bread.
3 For the Risotto: Heat 25g/1oz butter in a large pan. Add half the rice
and cook for a minute, add the vegetable stock and simmer until rice is
tender.
4 When the rice is tender, add the sliced beetroot, chopped mixed parsley
and chervil, 2 tbsp chopped chives, chopped oregano and season. Pile the
risotto onto a plate and top with the creme fraiche.
5 Place the bunch of parsley in a mini food processor with the olive oil,
remaining garlic and chilli and blitz until combined. Stir into the
breadcrumbs. Dust the rabbit in the flour, dip in the beaten eggs, then
coat in the breadcrumb mixture.
6 Heat an ovenproof frying pan, add the rabbit and cook for 2-3 minutes on
each side. Transfer the pan to the oven and continue cooking for 10-15
minutes, or until cooked through.
7 Cook the remaining rice according to the packet instructions, adding the
stock cubes to the cooking liquid. When cooked, drain the rice and transfer
to a bowl. Add the chilli powder, turmeric and ground ginger and season.
8 Spoon half the rice onto a plate and sit one rabbit loin on top. Place a
cooking ring on a plate and fill with the rest of the rice. Slice the
remaining rabbit, remove the cooking ring and place the rabbit slices on
top of rice.
Converted by MC_Buster.
NOTES : Chef - Antony Worrall Thompson
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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