Rabbit with Mushrooms and Crispy Polenta
Main Dishes • Italian
Description
Rabbit with Mushrooms and Crispy Polenta
Ingredients
- Rabbit Legs 3 pieces
- Dried Chinese mushrooms 0 oz
- Water 15 fl oz
- Olive Oil 5 fl oz
- Onion 2 pieces
- Garlic 2 cloves
- Carrot 1 piece
- Celery stalk 3 pieces
- Bay leaf 1 piece
- Dried Rosemary 1 tablespoon
- Chopped Sage Leaves 1 tablespoon
- Chopped Sage Leaves 1 tablespoon
- Chicken Broth 0 qt
- Butter 1 tablespoon
- Polenta 5 oz
- Salt to taste
- Grated Pecorino Pepato Cheese 1 tablespoon
- Ground Black Pepper to taste
- Chopped Sage Leaves 3 tablespoons
- Apple Wine 5 fl oz
Step-by-Step Guide
Step 1
Soak the mushrooms in water for a few hours, drain the water (saving it), and dry the mushrooms with a kitchen towel.
Step 2
Heat 2 tablespoons of olive oil in a skillet and fry the rabbit until golden brown. Transfer the rabbit to a plate and cover with foil.
Step 3
Pour another tablespoon of oil into the skillet, sauté the finely chopped onion, garlic, carrot, and celery. Add the herbs and mushrooms, and cook for five minutes. Pour in the water saved from the mushrooms and let it reduce by two-thirds. Add the wine and reduce again by two-thirds. Return the fried rabbit legs to the skillet, cover them with 1 liter of hot broth, bring to a boil, reduce the heat, and cook covered for one hour.
Step 4
For the polenta, bring the remaining 500 ml of chicken broth to a boil. Gradually add the polenta while stirring. Cook over medium heat, continuing to stir, until thickened, about five minutes. Stir in the butter and parmesan, transfer to a square silicone mold measuring 20x20 cm, and let it sit for half an hour. Remove from the mold, cut into triangles, and fry them in the remaining olive oil.
Step 5
To serve, place a couple of fried polenta triangles on a plate next to a rabbit leg with mushrooms. Sprinkle with chopped parsley.
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