RED-WINE BRAISED RABBIT WITH SAGE POLENTA
Steps:
- In a large bowl stir together flour and salt. Add rabbit and toss to coat. In a heavy kettle heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown rabbit in batches, transferring pieces to a bowl.
- Add onion and remaining tablespoon oil to kettle and sauté, stirring occasionally, until softened but not browned. Stir in garlic and rosemary and sauté, stirring, 1 minute. Add broth, wine, and rabbit with any juices accumulated in bowl and simmer, covered, 1 hour, or until rabbit is tender. Remove lid and simmer until sauce is thickened slightly. Stir in parsley.
- Stir sage into warm polenta. Serve polenta topped with rabbit and sauce.
- To make basic polenta:
- In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes 2for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
- Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor. However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time. We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure. To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available. This cooks in a mere fifteen minutes.
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MOUREEN MOMO
[email protected]I'm not a big fan of rabbit, but this recipe changed my mind. The meat was tender and flavorful, and the sauce was rich and delicious. I will definitely be making this again.
agency chain
[email protected]This dish is absolutely delicious! The rabbit is tender and flavorful, and the sauce is rich and savory. The sage polenta is the perfect accompaniment, adding a creamy and cheesy element to the dish. I highly recommend this recipe.
Luz Vidal
[email protected]This recipe is a must-try for any fan of rabbit. The meat is cooked to perfection and the sauce is rich and flavorful. The sage polenta is the perfect accompaniment, adding a creamy and savory element to the dish. I highly recommend this recipe.
Ariyan Najmul
[email protected]I love this recipe! It's so easy to make and the results are always amazing. The rabbit is always tender and flavorful, and the sauce is rich and delicious. I've made this recipe for my family and friends many times, and it's always a hit.
Alissa Mackenzie
[email protected]This recipe is a keeper! The rabbit was melt-in-your-mouth tender and the sauce was divine. I served it over mashed potatoes and it was the perfect comfort food. I will definitely be making this again and again.
Shabaz Shah
[email protected]I'm not sure what went wrong, but my dish turned out terrible. The rabbit was tough and dry, and the sauce was watery and bland. I followed the recipe exactly, so I'm not sure what happened.
Maryanne Biddle
[email protected]This recipe was a bit too complicated for me. I'm not a very experienced cook, so I found it difficult to follow the instructions. The end result was good, but I don't think I'll be making it again.
RoShAn ChAnNa
[email protected]I was pleasantly surprised by this recipe. I'm not usually a fan of rabbit, but this dish was delicious. The meat was tender and flavorful, and the sauce was rich and savory. I will definitely be making this again.
Mbalenhle Nkomo
[email protected]This recipe was a bit of a challenge, but it was worth it in the end. The rabbit was tender and flavorful, and the sauce was rich and complex. I'm glad I tried it.
Isaac Mugo
[email protected]I'm giving this recipe 5 stars because it was absolutely delicious! The rabbit was fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was the perfect comfort food.
gehri chupp
[email protected]This dish was a disappointment. The rabbit was dry and tough, and the sauce was bland. I won't be making this again.
Abir hossin Leon
[email protected]I'm not a big fan of rabbit, but this recipe changed my mind. The meat was so tender and flavorful, and the sauce was incredible. I'll definitely be making this again.
Miley Williams
[email protected]This recipe is amazing! The rabbit is so tender and the sauce is so flavorful. I will definitely be making this again.
Saroj Neupane
[email protected]I found the recipe to be a bit confusing and the cooking time was way off. My rabbit was still tough after 2 hours of braising.
Sjsjjs Sjjss
[email protected]This dish was a bit too gamey for my taste. I think I'll stick to chicken or beef next time.
Ayan Azeem
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The rabbit meat is fall-off-the-bone tender and the sauce is packed with flavor. I highly recommend serving it with a side of roasted vegetables.
Mayecio Masoud
[email protected]I've made this dish several times and it's always a hit with my friends and family. The rabbit meat is so tender and flavorful, and the sauce is out of this world. I love serving it over mashed potatoes or egg noodles.
Shane White
[email protected]This red wine braised rabbit is a must-try for any adventurous cook! The combination of the rich wine sauce and the tender rabbit meat is divine, and the sage polenta is the perfect accompaniment. I highly recommend this recipe.