1 rabbit of approximately 2.6 lbs
Salt and black pepper to taste
Basic polenta recipe
2 tablespoons olive oil
1/2 cup butter
1 chopped onion
1 chopped carrot
1/2 cup vinegar
2/3 cup heavy cream
1 rabbit of approximately 2.6 lbs
Salt and black pepper to taste
Basic polenta recipe
2 tablespoons olive oil
1/2 cup butter
1 chopped onion
1 chopped carrot
1/2 cup vinegar
2/3 cup heavy cream
Cut the rabbit loin into four regular pieces
Cut each hind leg into two pieces
Season with salt and pepper. Reserve
Prepare the polenta and spread it on a smooth surface, forming a 1 cm thick rectangle
Let it cool
Heat the olive oil and 1/4 cup butter
Add the rabbit and fry until golden brown on all sides
Add the onion and carrot
Simmer, stirring occasionally, until the carrot is tender
Place the rabbit pieces, along with the seasoning, into a baking dish
Bake in a hot oven (350°F) covered with aluminum foil for about 45 minutes or until the meat is tender
Cut the polenta into eight squares
Dredge the rabbit pieces in the remaining butter and arrange them on a platter
Place a piece of rabbit on each square of polenta
Pour the reduced sauce from the baking dish over the rabbit
Strain the sauce through a fine-mesh sieve and pour it over the rabbit
If desired, serve warm by reheating in the oven, or serve at room temperature
Serve 8 portions.
