Braised rabbit with polenta

Name: Braised rabbit with polenta
Prep time: 45 min
Total time: 105 min
Yield: 4
Ingredients: 2 tbsp coarse-grain mustard; 1 tbsp olive oil; 1 tsp fennel seeds; 3 tbsp rosemary; 1 ¾ tsp salt; a little pepper; 1 ⅕ kg rabbit ragout; 2 tbsp white flour; oil; a little olive oil; 4 shallots; 2 garlic cloves; 400 g leek; 4 dl white wine; 2 dl single cream for sauces; 2 tbsp butter; 2 tsp sugar; 1 bunch spring carrot; ½ dl water; 1 litre vegetable bouillon; 200 g medium-fine polenta; 50 g grated Parmesan; salt and pepper to taste

Ingredients

4 people

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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

1 tbsp coarse-grain mustard

1 tbsp olive oil

1 tsp fennel seeds, crushed

1 tbsp rosemary, finely chopped

1 ½ tsp salt

a little pepper

1 ⅕ kg rabbit ragout

2 tbsp white flour

oil for frying

To braise the rabbit

a little olive oil

4 shallots, cut into wedges

2 garlic cloves, crushed

400 g leek, cut into rings

4 dl white wine

2 dl single cream for sauces

1 tbsp coarse-grain mustard

Glazed carrots

2 tbsp butter

2 tsp sugar

1 bunch spring carrot, halved lengthwise

½ dl water

¼ tsp salt

Herb polenta

1 litre vegetable bouillon

200 g medium-fine polenta

50 g grated Parmesan

2 tbsp 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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