RED-WINE BRAISED RABBIT WITH SAGE POLENTA
Steps:
- In a large bowl stir together flour and salt. Add rabbit and toss to coat. In a heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown rabbit in batches, transferring pieces to a bowl.
- Add onion and remaining tablespoon oil to kettle and sauté, stirring occasionally, until softened but not browned. Stir in garlic and rosemary and sauté, stirring, 1 minute. Add broth, wine, and rabbit with any juices accumulated in bowl and simmer, covered, 1 hour, or until rabbit is tender. Remove lid and simmer until sauce is thickened slightly. Stir in parsley.
- Stir sage into warm polenta. Serve polenta topped with rabbit and sauce.
- To make basic polenta:
- In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes 2for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
- Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.
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Mentell Tucker
[email protected]This dish is a showstopper. The rabbit is cooked to perfection and the sauce is divine. I served it over roasted vegetables and it was a feast fit for a king.
Nipu Samsia
[email protected]I'm not a big fan of rabbit, but this recipe changed my mind. The rabbit was cooked to perfection and the sauce was incredible. I will definitely be making this dish again.
SK SHABEER BOOS JAAN
[email protected]This recipe is a keeper! The rabbit was cooked perfectly and the sauce was rich and flavorful. I served it over egg noodles and it was a delicious meal.
Mdjobed Islam
[email protected]I've made this dish several times and it's always a hit. The rabbit is so tender and the sauce is divine. I like to serve it over polenta or mashed potatoes.
numan butt
[email protected]This is a great recipe for a special occasion. The rabbit is impressive and the sauce is delicious. I always get compliments when I make this dish.
Dave Siale
[email protected]I love this recipe! The rabbit is always cooked perfectly and the sauce is to die for. I serve it over mashed potatoes or egg noodles.
Nomavila Ngozo
[email protected]This was my first time cooking rabbit and I was really impressed. The dish was easy to make and the results were delicious. The rabbit was tender and juicy, and the sauce was rich and flavorful. I will definitely be making this dish again.
mdjibonkhan khan khan
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved it! The rabbit was cooked to perfection and the sauce was incredible. I will definitely be making this dish again.
Ismail sani
[email protected]I followed the recipe exactly and the dish turned out perfectly. The rabbit was moist and flavorful, and the sauce was rich and complex. I served it over mashed potatoes and it was a hit with my family.
King Queen
[email protected]This dish was amazing! The rabbit was so tender and the sauce was incredible. I loved the combination of flavors. I would highly recommend this recipe.
Miguel Silva
[email protected]I was hesitant to try rabbit, but this recipe changed my mind. The rabbit was cooked perfectly and the sauce was delicious. I will definitely be making this dish again.
Lary Horne
[email protected]This rabbit dish was a hit! The meat was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over sage polenta, which was the perfect complement to the rabbit. I would definitely make this dish again.