Seared Rabbit With Lemongrass Risotto

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Heat butter and olive oil in a large pot.
  • Cut rabbit loin or leg into strips and salt and pepper liberally.
  • Saute rabbit over medium heat until nicely browned; remove and deglaze pan with dry sherry.
  • Add onion, garlic, and lemongrass and saute until the onions are translucent and your kitchen starts to smell like lemongrass.
  • Add rice and saute a few minutes, coating the rice with the fat in the pan.
  • One cup at a time, add the chicken broth, allowing the rice to absorb the liquid before adding more. Once the rice has reached the 'al dente' stage, remove from heat and stir in the cream, thyme, and reserved rabbit strips.
  • Taste for seasoning and serve, adding lots of fresh cheese to each portion.
  • Yum!
Advertisement