BRAISED RABBIT WITH PORCINI AND POLENTA
Provided by Moira Hodgson
Categories dinner, project, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the mushrooms in warm water for a half-hour, then squeeze them dry, discarding all but two tablespoons of the liquid. Heat the butter in a skillet over medium heat; saute the onion, prosciutto and mushrooms until the onion is lightly browned. Add the rabbit and brown on all sides.
- Add the wine, thyme, salt and pepper and cook covered over medium heat for 15 minutes.
- Meanwhile, dice the tomatoes and add them to the rabbit. Lower the heat and cook, uncovered for another 30 minutes or until the sauce has thickened somewhat.
- In the meantime, make the polenta. Fill a large pot with three quarts of salted water, add the polenta in a steady stream and cook over medium heat, stirring with a wooden spoon until the spoon stands by itself in the center and the polenta pulls away from the sides of the pot. Serve the polenta in large bowls, topped with the rabbit.
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Sean Hyde
[email protected]I'm not a big fan of rabbit, but this recipe has me intrigued. I might have to give it a try.
Rhea Kotsabasakis
[email protected]This recipe looks delicious, I can't wait to try it!
Saman Asim
[email protected]I'm not sure what went wrong, but my rabbit turned out tough and dry. The sauce was also bland. I'm not sure I'll try this recipe again.
rubina sumona
[email protected]This dish is a bit time-consuming to make, but it's definitely worth it. The rabbit is incredibly flavorful and the porcini mushrooms add a nice touch. The polenta is also delicious.
Nkrumah Maxwell
[email protected]I substituted chicken thighs for the rabbit and it turned out really well. The sauce was delicious and the polenta was creamy and smooth.
Monirul Islam
[email protected]This recipe is a keeper! The rabbit was so moist and tender, and the porcini mushrooms added a lovely depth of flavor. The polenta was the perfect accompaniment.
ethan belcher
[email protected]I followed the recipe exactly and the dish turned out great. The rabbit was fall-off-the-bone tender and the sauce was incredibly flavorful. I will definitely be making this again.
Ali Hassanin
[email protected]This is a great recipe for a special occasion dinner. The rabbit is impressive looking and the flavors are amazing. I highly recommend it!
Asifur Rahaman
[email protected]I'm not a big fan of rabbit, but I was pleasantly surprised by this dish. The rabbit was very tender and the sauce was rich and flavorful. The polenta was also delicious.
SEHANI SHARMILA
[email protected]The braised rabbit was good, but the polenta was a bit bland. Next time I'll try adding some cheese or herbs to the polenta.
Qamar King
[email protected]I've made this recipe twice now and it's become a family favorite. The rabbit is always tender and juicy, and the porcini mushrooms give it a fantastic umami flavor. We love serving it with creamy polenta.
Hareg Solomon
[email protected]This braised rabbit dish was a delightful culinary experience. The rabbit meat was tender and flavorful, cooked to perfection. The porcini mushrooms added a rich, earthy flavor, while the polenta was creamy and complemented the dish wonderfully. An a