Rabbit with chanterelles and barley

Ingredients

For 1 serving

• Rabbit160 g
• Chanterelles150 g
• Shallot20 g
• White wine50 ml
• Thymeto taste
• Vegetable broth150 ml
• Pearl barley55 g
• Parsleyto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery, sulphites,

In season: July – October

Method

1. Bring a pan of water to the boil, salt it, rinse the pearl barley and cook it for 30 minutes, until tender but still al dente; drain.
2. Meanwhile pat the rabbit pieces dry with kitchen paper and season with salt and pepper; finely chop the shallot. Heat half the oil in a casserole over medium-high heat and brown the rabbit with the shallot for 8 minutes, until golden.
3. Deglaze with the white wine and let it bubble off for 2 minutes, then pour in the vegetable stock, cover and cook over low heat for 30 minutes.
4. Meanwhile clean the chanterelles with a small brush to remove the soil; if they're very dirty rinse them quickly and dry them at once, and halve the larger ones. Heat the remaining oil in a frying pan over high heat with the thyme and sauté them for 5 minutes, until golden and their liquid has evaporated; salt them.
5. For the last 10 minutes add the chanterelles to the rabbit and cook uncovered, until the sauce thickens and the meat comes away from the bone.
6. Serve the rabbit with the barley and finish with chopped parsley.