Rabbit with pearl barley risotto and rosemary jus | Gourmet Traveller

Ingredients

• 4 rabbit hind legs, de-boned (see note)
• 100 gm caul (crepinette), soaked in iced water for at least 20 minutes (see note)
• 200 gm pearl barley (1 cup)
• 1 1/2 litres rabbit or chicken stock (see note)
• 300 ml red wine
• 1 sprig rosemary
• 2 tbsp butter
• Stuffing
• 70 gm fresh breadcrumbs (1 cup)
• 50 gm pine nuts (1/3 cup)
• 25 gm pancetta, finely chopped
• 100 gm baby spinach, blanched, excess water squeezed out, finely chopped
• 1 egg, lightly beaten
• 1 tbsp olive oil