Poached Saddle of Rabbit with Quinoa

Remove the forelegs and hindlegs of the rabbit and trim down to the saddle. Carefully remove the bone from the saddle to deliver two boned halves  Picture   and put to one side, get some tips on this on sites like  Link  .

Make a rabbit stock, peel the onion and put into an ovenproof dish along with the rabbit legs/bones and a tablespoonful of olive oil. Put in the oven at 400°F/200°C/Reg6 for 40 minutes or so turning half way through.

Meanwhile trim and peel the leeks and cut into one inch/2.5 cm slices. Similarly trim the celery and cut into slices. Trim the garlic head and tie the thyme with some string. When ready, put the rabbit pieces, onion, leeks, celery and garlic into a large pan, barely cover with water and simmer for an hour or so.

Strain the stock discrarding the rabbit and vegetables, and reduce to about half the volume. If you have time, freeze it and then discard all the fat, alternatively use a gravy strainer. Warm up, add a glass of white wine and season with salt and pepper.

Prepare the saddle halves by seasoning all over with salt and fresh black pepper, wrap round some tarragon leaves but not too many, and then wrap around the rolled saddle some slices of proscuitto. Tie with some so that saddle keeps it shape  Picture  .

Cook the peas until tender and drain. Cut the pith out of the red pepper and finely chop. Trim and peel the spring onions and chop. Soften the red pepper and spring onions in a little olve oil, take off the heat and stir in the peas.

Put the quinoa into the chicken stock and simmer until tender for about twenty minutes. When ready, take off the heat and stir in the red pepper/spring onions/peas mixture. Cover and keep warm.

Meanwhile, quickly brown the rabbit saddle halves in a little oil in all sides, put into a small saucepan and barely cover with the rabbit stock. Simmer for a bare 15 minutes turning once or twice. When ready, cut into three pieces and remove and discard the string.

Put some spoonfuls of the quinoa mixture on to serving plates, put the rabbit pieces on top, spoon over some of the quite lovely cooking stock and serve  Zoom  ,  Zoom  .