Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rabbit
To braise the rabbit
Glazed carrots
Herb polenta
How it's done
Rabbit
Combine the mustard, oil, fennel seeds and rosemary, season. Rub the mixture into the rabbit, then dust with flour. Heat the oil in a frying pan. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan.
To braise the rabbit
Add a dash of oil to the frying pan if necessary, sauté the shallots, garlic and leek for approx. 5 mins. Pour in the wine and reduce a little. Return the meat to the pan, bring to the boil.
Cover and braise in the lower half of an oven preheated to 160 °C for approx. 1 h. Remove the lid, pour in the cream, add the mustard, cook (uncovered) for approx. 15 mins.
Glazed carrots
Heat the butter and sugar in a pan, add the carrots, sauté briefly. Pour in the water, season with salt, cover and simmer for approx. 5 mins., remove the lid and simmer for approx. 5 mins. until all the liquid has evaporated.
Herb polenta
Bring the stock to the boil, stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a thick puree. Stir in the cheese and rosemary, season, serve the polenta and carrots with the rabbit.
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