Braised rabbit with polenta

Braised rabbit with polenta

Total: 1 hr 45 Min. | Active: 45 Min.
Nutritional value / people: 845 kcal
, Fat: 43 g
, Carbohydrate: 56 g
, Protein: 50 g

Ingredients

4 people

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@bettbossi.ch

Rabbit

1tbsp coarse-grain mustard
1tbsp olive oil
1tsp fennel seeds, crushed
1tbsp rosemary, finely chopped
1 ½tsp salt
a little pepper
1 ⅕kg rabbit ragout
2tbsp white flour
oil for frying

To braise the rabbit

a little olive oil
4 shallots, cut into wedges
2 garlic cloves, crushed
400g leek, cut into rings
4dl white wine
2dl single cream for sauces
1tbsp coarse-grain mustard

Glazed carrots

2tbsp butter
2tsp sugar
1bunch spring carrot, halved lengthwise
½dl water
¼tsp salt

Herb polenta

1litre vegetable bouillon
200g medium-fine polenta
50g grated Parmesan
2tbsp rosemary, finely chopped
salt and pepper to taste
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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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