Braised rabbit with polenta


Total time: 1hr 45m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 845 Kcal, 50g Protein, 56g Carbohydrates, 43g Fat


Ingredients

  • Rabbit
  • 1 tbsp olive oil
  • 1 tbsp coarse-grain mustard
  • 1 tsp fennel seeds, crushed
  • a little pepper
  • 1 tbsp rosemary, finely chopped
  • 1.2 kg rabbit ragout
  • oil for frying
  • 2 tbsp white flour
  • 1.5 tsp salt
  • To braise the rabbit
  • 4 shallot, cut into wedges
  • a little olive oil
  • 2 garlic clove, crushed
  • 400 g leek, cut into rings
  • 4 dl white wine
  • 1 tbsp coarse-grain mustard
  • 2 dl single cream for sauces
  • Glazed carrots
  • 2 tbsp butter
  • 2 tsp sugar
  • 1 bunch spring carrots, halved lengthwise
  • 0.25 tsp salt
  • 0.5 dl water
  • Herb polenta
  • 1 litre vegetable bouillon
  • 200 g medium-fine polenta
  • 50 g grated Parmesan
  • salt and pepper to taste
  • 2 tbsp rosemary, finely chopped

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Instructions

  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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