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Serves 4.
Ingredients
200g rice
½ rabbit
1 red onion
150g snow Peas
100g cherries
150g mushrooms
1 Fennel bulb
Juice and rind of 1 orange
½ cup white wine
2 sprigs lemon thyme
Salt and pepper
Oil
Lemon juice
Method
1.Chop the rabbit meat and season.
2.Brown in a frying pan with oil, and cover with white wine. Continue cooking for half an hour adding a little water if necessary.
3. Once warmed, bone and chop.
4. Make a confit of mushrooms in oil.
5. Cook the rice in salted water.
6. Cut the onion and Fennel into juliennes. Blanch the snow Peas and julienne half of them and roughly chop the rest. Remove the stones from the cherries.
7. Mix the rice with the vegetables, rabbit, cherries, orange rind and juice, lemon thyme and mushrooms. Add a pinch of salt and pepper and dress with lemon juice and olive oil.
Ingredients
200g rice
½ rabbit
1 red onion
150g snow Peas
100g cherries
150g mushrooms
1 Fennel bulb
Juice and rind of 1 orange
½ cup white wine
2 sprigs lemon thyme
Salt and pepper
Oil
Lemon juice
Method
1.Chop the rabbit meat and season.
2.Brown in a frying pan with oil, and cover with white wine. Continue cooking for half an hour adding a little water if necessary.
3. Once warmed, bone and chop.
4. Make a confit of mushrooms in oil.
5. Cook the rice in salted water.
6. Cut the onion and Fennel into juliennes. Blanch the snow Peas and julienne half of them and roughly chop the rest. Remove the stones from the cherries.
7. Mix the rice with the vegetables, rabbit, cherries, orange rind and juice, lemon thyme and mushrooms. Add a pinch of salt and pepper and dress with lemon juice and olive oil.
