Braised Rabbit With Porcini And Polenta Recipes

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BRAISED RABBIT WITH PORCINI AND POLENTA



Braised Rabbit With Porcini and Polenta image

Provided by Moira Hodgson

Categories     dinner, project, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

3 ounces dried porcini mushrooms
2 tablespoons unsalted butter
1 medium onion, chopped
2 ounces prosciutto, minced
1 whole rabbit cleaned and cut into small pieces
1 glass dry red wine
A quarter of a teaspoon of dried thyme
Coarse sea salt and freshly ground pepper to taste
1 35-ounce can of Italian tomatoes with the juice
4 cups coarse-grain polenta
3 quarts of water

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.

BRAISED RABBIT WITH POLENTA



Braised Rabbit With Polenta image

Provided by William Grimes

Categories     dinner, weekday, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

1/4 cup olive oil
1 large onion, sliced
2 slices bacon, diced
3 bay leaves
4 fresh sage leaves, chopped
1 teaspoon fresh rosemary, chopped
4 whole cloves
1 rabbit, 3 1/3 to 4 pounds, cut into 6 to 8 pieces
Salt
Freshly ground black pepper
1 1/2 tablespoons tomato paste
1 cup dry white wine
2 cups chicken stock or canned chicken broth
Polenta (recipe follows)

Steps:

  • In large casserole over medium-high heat, heat olive oil and add onion, bacon, bay leaves, sage, rosemary and cloves. Saute, stirring constantly, until onion is wilted, about 4 minutes.
  • Season rabbit pieces with salt and pepper to taste. Add rabbit to casserole, and saute until lightly browned, about 3 minutes a side. Add tomato paste and wine. Stir, scraping bottom of pan. Add stock. Simmer partly covered until rabbit is cooked, about 40 minutes.
  • Remove rabbit pieces to a platter, and keep them warm. Strain sauce, and return it to a clean pan. Bring it to a boil, and reduce for 5 minutes. Adjust seasonings. Pour sauce over rabbit, and serve with polenta.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 7 grams, Sodium 1035 milligrams, Sugar 3 grams, TransFat 0 grams

SOUTHWESTERN BRAISED RABBIT WITH BLACK BEANS AND FRIED POLENTA



Southwestern Braised Rabbit with Black Beans and Fried Polenta image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 30

1 onion, sliced
Bacon fat or oil, for the pot
1 red sweet pepper, cut into medium dice
5 cloves garlic, diced
1 tablespoon chili powder
1 tablespoon paprika
1 pound black beans, soaked overnight and drained
Kosher salt and freshly ground black pepper
2 medium onions, cut into medium dice
Bacon fat or oil, for the pot
8 cloves garlic, minced
2 tablespoons paprika
3 tablespoons chili powder
1 tablespoon tandoori spice
1 tablespoon Cajun spice
1 cup diced sweet peppers
1 cup diced celery
1 to 2 jalapeños, finely diced
1 cup dark beer
8 rabbit hindquarters
1/3 cup brown sugar
Kosher salt and freshly ground black pepper
1/4 cup clarified butter, plus more for frying the polenta
1/2 cup finely diced onions
1/4 cup finely diced sweet pepper
5 cloves garlic, minced
1 tablespoon chili powder
3 cups chicken stock, plus more if needed
1 cup polenta
Kosher salt and freshly ground black pepper

Steps:

  • For the black beans: Sauté the onions in some bacon fat or oil in a large pot over medium to medium-high heat until dark golden brown and caramelized, about 15 minutes. Add the red pepper and garlic and cook for another 5 minutes. Add the chili powder and paprika, then add the beans and cover with fresh water by 2 inches. Bring to a simmer and cook until the beans are tender, 1 to 1 1/2 hours. Season with salt and pepper.
  • For the braised rabbit: Preheat the oven to 325 degrees F.
  • Sauté the onions in some bacon fat or oil in a large pot over medium to medium-high heat until dark golden brown and caramelized, about 15 minutes. Add the garlic, paprika, chili powder, tandoori spice, Cajun spice, peppers, celery and jalapeños and sauté until the spices start to stick, about 5 minutes. Deglaze with the beer and reduce. Add the rabbit and brown very slightly. Cover with water and add the brown sugar and salt and pepper to taste. Bring to a boil, reduce to a simmer, cover, transfer to the oven and cook until the rabbit is just tender, about 1 hour.
  • For the polenta: Add the butter to a saucepan and heat until hot. Add the onions, peppers, garlic and chili powder and sauté until the vegetables are soft. Add the chicken stock, bring to boil, reduce to a simmer and slowly whisk in the polenta. Simmer for 6 to 8 minutes, adding more stock as necessary to get a fairly thick consistency. Season with salt and pepper. Pour into a shallow pan and let set to cut later for frying.
  • When ready to fry, cut into pieces and fry in clarified butter until golden brown.

RABBIT WITH SPRING VEGETABLE RAGU AND POLENTA



Rabbit with Spring Vegetable Ragu and Polenta image

Provided by Anne Burrell

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 29

2 rabbits
3 quarts homemade brown or white chicken stock, or store-bought low-sodium chicken broth
1 small yellow onion, chopped
1 small fennel bulb, chopped
1 stalk celery, chopped
1 clove garlic, chopped
1 tablespoon plus 1/2 teaspoon rosemary leaves
1/3 to 1/2 cup olive oil
Kosher salt
1 cup white wine
1 tablespoon plus 1 heaping teaspoon whole grain Dijon mustard
1/4 cup grated Parmesan cheese
1/4 cup heavy cream
2 pieces caul fat
6 slices prosciutto
3 tablespoons olive oil
1 spring onion, sliced into matchsticks
Kosher salt
8 chanterelle mushrooms, cut into small pieces
1 cup fava beans, blanched
2 ounces rabbit stock from the rabbit
Polenta, for serving, recipe follows
2 cups milk
1 bay leaf
Kosher salt
1 cup quick-cooking polenta
1/2 cup grated Parmesan cheese
1/4 cup mascarpone cheese
2 tablespoons chopped chives

Steps:

  • Preheat the oven to 450 degrees F. Cut the rabbits as follows: With a sharp cleaver, cut off the front portions (from right behind the front legs) of the rabbits and cut them in half through the backbones. Then cut the saddles from the hind legs; remove the bones but keep the saddles intact. Chop each hind leg into 2 pieces¿the thighs and the drumsticks or lollipops. Remove the bones from the thighs; discard the bones. Reserve the livers and hearts.
  • Place the front portions on a baking sheet and roast until golden brown, about 25 minutes. While they roast, bring the brown or white chicken stock to a simmer in a small stockpot over medium heat. Add the roasted rabbit pieces and continue to simmer. Reduce the oven heat to 375 degrees F.
  • Meanwhile, puree the onion, fennel, celery, garlic and 1 tablespoon rosemary leaves in the food processor. Scrape the puree into a bowl.
  • Coat a large Dutch oven with some of the olive oil and heat over medium heat. Season the rabbit lollipops with salt and brown on all sides. Transfer the lollipops to a plate. Add the pureed vegetables and cook, stirring frequently, until almost dry.
  • Add the white wine and let it bubble away until reduced by half. Stir in the mustard. Return the rabbit lollipops to the pan and add enough simmering stock to cover by 2/3. Simmer about 10 minutes, add 2 full ladles of rabbit stock, simmer another 10 minutes, and add 2 more ladles of stock. Continue to cook the rabbit until tender, about 30 minutes more, stirring occasionally. Stir in the remaining heaping teaspoon of whole grain mustard.
  • While the lollipops cook, cube the thigh meat. Put it in the bowl of a food processor with the hearts and livers, the remaining 1 1/2 teaspoons rosemary, the Parmesan cheese and some salt. Pulse to combine. With the processor running, stream in the cream until the mixture is smooth. This is the forcemeat.
  • Cut the caul fat so that you have 2 pieces a little bit larger than the saddles with the loins attached. Spread the pieces of caul fat on a cutting board and lay the prosciutto on top to cover. Put a saddle on each one. Scoop the forcemeat onto the saddles between the loins and roll everything up so that the caul fat encloses the whole bundle. Season with salt. Tie with butcher's twine in a few spots.
  • Coat a medium skillet with some of the remaining olive oil and heat over medium-high heat. Add the loins seam-side down and brown them well on all sides. Leave the skillet over the heat. Transfer the loins to a small baking sheet and roast until a meat thermometer inserted in the center registers 160 degrees F, about 15 minutes.
  • While the rabbit loins roast, ladle some rabbit stock into the pan you browned them in and scrape any brown bits with a wooden spoon; add the mixture to the pot of rabbit stock.
  • For the ragu: Coat a medium skillet with olive oil and heat over medium heat. Add the spring onion, season with salt, and sweat them, stirring occasionally, until softened; you don¿t want them to take on any color. Add the mushrooms and cook for 1 minute. Stir in the fava beans and rabbit stock and cook just to heat the beans through.
  • To serve: Slice the loins into thick rounds. Spoon some Polenta and ragu into the centers of 4 dinner plates. Divide the rabbit legs and sliced loin over and around the vegetables, and serve immediately.
  • Bring the milk, 2 cups water and bay leaf to a boil in a medium saucepan over high heat. Season generously with salt, almost to the point of over-seasoning. How do you know that you are there? TASTE IT!
  • When the liquid reaches a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick.
  • When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue, about 5 minutes. Remove it from the heat and stir in the Parmesan, mascarpone and chives.

POLENTA WITH BRAISED ROOT VEGETABLES



Polenta With Braised Root Vegetables image

Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you'll have a wonderful topping and a comforting winter meal.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h40m

Yield Serves four

Number Of Ingredients 15

1 cup polenta
1 scant teaspoon salt
4 cups water
1 tablespoon unsalted butter
1/4 to 1/3 cup freshly grated Parmesan (optional)
1 tablespoon extra virgin olive oil
1 small onion, finely chopped
1/2 pound kohlrabi, peeled and cut in small dice
1/2 pound carrots, peeled and cut in small dice
1 medium parsnip, peeled, cored and cut in small dice
1 large or 2 medium garlic cloves, minced
1 (14-ounce) can diced tomatoes with juice or crushed tomatoes
Pinch of sugar
Salt
freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees. Butter or oil a 2-quart baking dish. Combine the polenta, salt and water in the baking dish. Place in the oven on a baking sheet. Bake 50 minutes. Stir in the butter, and bake for another 10 to 15 minutes until the polenta is soft and all of the liquid has been absorbed. Stir in the cheese, if using.
  • While the polenta is baking, cook the vegetables. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the carrots, kohlrabi and parsnip, and then season with salt. Cook, stirring often, until tender, about 10 minutes. Add the garlic, and stir together for about a minute until fragrant. Stir in the tomatoes with their liquid, a pinch of sugar and salt to taste. Cook over medium heat, stirring often, for 15 minutes until the tomatoes are cooked down and fragrant. Add lots of freshly ground pepper, taste and adjust salt, and remove from the heat.
  • Serve the polenta with the vegetables spooned on top.

Nutrition Facts : @context http, Calories 292, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 8 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1277 milligrams, Sugar 10 grams, TransFat 0 grams

BRAISED RABBIT, ITALIAN-STYLE



Braised Rabbit, Italian-Style image

Recipezaar has some great rabbit recipes, and I intend to go through each one of them. But, tit for tat and in the meantime, here is a delicious and easy recipe from Marcella Hazan that we have enjoyed for years. For the two of us, I just use the thighs and/or loin and reduce the braising time. When company cringes at eating little furry things, I slice a skinless chicken breast half in two crosswise, brown it separately, and add it to the skillet with the wine. Wanna real treat? Sandwich a slice of cheese between two hot scoops of polenta, flatten slightly, and pour this gravy over all. The cheese melts, and the sauce seeps into the polenta, and ... ahhhhhh!

Provided by MariaLuisa

Categories     Meat

Time 3h

Yield 6 serving(s)

Number Of Ingredients 13

3 lbs rabbit, cut in serving pieces (do not use wild rabbit)
1/4 cup light olive oil
1/4 cup celery, finely diced
1 garlic clove, peeled
2/3 cup dry white wine or 2/3 cup dry vermouth
1 1/2 teaspoons rosemary
2 teaspoons salt (to taste)
fresh ground black pepper
3/4 cup warm water
1 bouillon cube
2 tablespoons tomato paste
1/4 teaspoon sugar
polenta, as an accompaniment (optional)

Steps:

  • Rinse the rabbit pieces in cold water and pat dry.
  • In a deep wide skillet with a lid, put the oil, celery, garlic, and the rabbit in a single layer. Cover and simmer over low heat for about 2 hours. Turn the meat once or twice. If some of the ingredients begin to scorch, add a little water.
  • After 2 hours, the rabbit may have thrown off a lot of liquid. Uncover the pan, turn the heat up to medium, and cook until the liquid has evaporated, turning the meat from time to time.
  • Add the wine, rosemary, salt and pepper. Simmer, uncovered, until the wine has evaporated.
  • Dissolve the bouillon cube, tomato paste, and sugar in the warm water. Pour it over the rabbit, and cook gently for another 12 to 15 minutes, basting and turning the rabbit two or three times.
  • Serve immediately, accompanied by polenta if desired.
  • (The dish may be prepared entirely ahead of time. Reheat gently with 2 to 3 tablespoons of water over low heat, covered, turning the meat occasionally.).

Nutrition Facts : Calories 417.8, Fat 21.7, SaturatedFat 5, Cholesterol 129.3, Sodium 1017.9, Carbohydrate 2.3, Fiber 0.3, Sugar 1.3, Protein 45.9

ITALIAN-STYLE BRAISED RABBIT WITH ROSEMARY AND MUSHROOMS



Italian-Style Braised Rabbit With Rosemary and Mushrooms image

Provided by David Tanis

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

1 whole rabbit (2 1/2 to 3 pounds)
Olive oil
Salt and pepper
Flour, for dusting
2 cups onions, finely diced
2 cups leeks, finely diced
6 garlic cloves, minced
2 tablespoons rosemary, roughly chopped
1 tablespoon crumbled dry porcini mushrooms, soaked in warm water to soften, drained and finely chopped
8 ounces cremini or portobello mushrooms, thickly sliced
Pinch of red pepper flakes
1 cup chopped canned tomatoes, or home-preserved, if possible
1/2 cup dry white wine
1 cup unsalted chicken broth

Steps:

  • Cut the rabbit into 9 pieces (or ask your butcher to) as follows: with a sharp cleaver, cut the saddle (center portion) into 3 pieces, leaving the kidneys attached. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces. Reserve the liver and heart to sauté as a snack.
  • Heat .25 inch of olive oil in a Dutch oven or deep, wide heavy skillet over medium heat. Season the rabbit pieces with salt and pepper, then dust lightly with flour. Lightly brown the rabbit for about 3 minutes on both sides, working in batches. Drain on kitchen towels, then transfer to a baking dish in one layer. Heat oven to 375 degrees.
  • Pour off the used oil, wipe out the pan and add 2 tablespoons fresh oil. Heat to medium-high, add the onions and cook till soft, about 5 minutes. Add the leek, garlic, rosemary and mushrooms. Season generously with salt and pepper, and add red pepper flakes to taste. Cook for 2 minutes more, stirring.
  • Add the chopped tomatoes and wine, and let the mixture reduce for 1 minute. Add the broth, bring to a simmer, taste and adjust seasonings.
  • Ladle the mixture evenly over the rabbit. Cover the dish, and bake for 1 hour. Let rest 10 minutes before serving.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 27 grams, Fiber 5 grams, Protein 68 grams, SaturatedFat 7 grams, Sodium 1532 milligrams, Sugar 9 grams, TransFat 0 grams

RED-WINE BRAISED RABBIT WITH SAGE POLENTA



Red-Wine Braised Rabbit with Sage Polenta image

Categories     Herb     Braise     Valentine's Day     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 16

2 tablespoons all-purpose flour
1 teaspoon salt
a 2 1/2- to 3-pound rabbit, thawed if frozen, cut into 7 or 8 serving pieces
3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons minced fresh rosemary leaves
1 1/2 cups chicken broth
1 cup dry red wine
2 tablespoons coarsely chopped fresh parsley leaves
2 tablespoons minced fresh sage leaves or 1 teaspoon dried, crumbled
1 recipe basic polenta, kept warm
For basic polenta:
4 cups water
1 teaspoon salt
1 cup cornmeal or instant 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.

BRAISED RABBIT



Braised Rabbit image

My husband and I do a lot of hunting, and we eat more wild game than domestic meat. I like to create my own rabbit recipes and this one makes such tender meat with a tangy, light sauce. I like to serve it with baked potatoes and steamed broccoli. -Dawn Bryant, North Platte, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 11

1 dressed rabbit (2-1/2 pounds), cut into serving-size pieces
1/4 cup olive oil
1 large onion, halved and thinly sliced
4 garlic cloves, minced
2 cups chicken broth
1-1/2 teaspoons dried thyme
1/4 teaspoon pepper
1 bay leaf
1/4 cup all-purpose flour
1/4 cup lemon juice
5 tablespoons cold water

Steps:

  • In a large skillet over medium heat, cook rabbit in oil until lightly browned; remove and keep warm. In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, pepper and bay leaf. , Return rabbit to pan. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat is tender and a thermometer reads 160°., Remove rabbit to a serving platter. Discard bay leaf. Combine the flour, lemon juice and water until smooth; stir into pan juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rabbit.

Nutrition Facts :

BRAISED RABBIT IN TUSCAN SAUCE



Braised Rabbit in Tuscan Sauce image

When I saw rabbit in my local HEB grocery's freezer section I had to try this recipe. The recipe calls for whole rabbits and that's the way I'm submitting this, but the frozen rabbit pieces I bought worked just as well. This is best prepared a day ahead of serving to allow the flavors to mellow. The Tuscan sauce is excellent over pasta, so you may want to make a double batch of that. I served the rabbit with my recipe for Creamy Polenta with Green Onions and Parsley. Recipe originally from a November 1984 issue of Bon Appetit, featured in a Tuscan Dinner for 8. Prep time does not include marinating or refrigeration time.

Provided by Leslie in Texas

Categories     Rabbit

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 17

1/4 cup olive oil
1 1/3 cups onions, minced
3/4 cup carrot, peeled and minced
3/4 cup celery, minced
1/4 cup Italian parsley, minced
2 garlic cloves, minced
1 tablespoon fresh basil, minced (or 1 t. dried, crumbled)
42 ounces canned Italian plum tomatoes, half the liquid drained
2 (3 lb) rabbits
2 cups dry white wine
6 bay leaves
3 garlic cloves, minced
2 inches fresh rosemary sprigs (or 1/4 t. dried, crumbled)
1/8 teaspoon fresh ground pepper
1 pinch ground cloves
3 tablespoons olive oil
10 ounces pancetta, finely chopped

Steps:

  • For Sauce.
  • Heat oil in heavy 4-quart nonaluminum saucepan over medium heat.
  • Add onion,carrot,celery and parsley and brown, stirring frequently, about 8 minutes.
  • Add garlic and basil and cook 15 seconds.
  • Mix in tomatoes.
  • Reduce heat and simmer until reduced and thick,stirring occasionally, about 30 minutes.
  • Can be prepared 3 days ahead and refrigerated.
  • For Rabbit.
  • Remove long loin piece on each side of backbone by cutting between meat and bone with sharp knife.
  • Halve each loin crosswise;cut off remaining meat from bones.
  • Put rabbit meat in large bowl; mix in wine,bay leaves,garlic, rosemary, pepper and cloves.
  • Marinate at least 5 hours at cool room temperature or overnight in refrigerator, turning occasionally.
  • Remove rabbit from marinade and pat dry;reserve marinade.
  • Heat oil in nonaluminum heavy large skillet over medium heat.
  • Add pancetta and brown, stirring frequently.
  • Remove, using a slotted spoon.
  • Add rabbit loins to skillet and sear on all sides; do not brown.
  • Cool and refrigerate.
  • Brown remaining rabbit meat over medium heat in batches(do not crowd).
  • Transfer to heavy 5-quart saucepan, using a slotted spoon.
  • Pour off all but 3 tablespoonfuls fat from skillet.
  • Add pancetta to skillet and stir over medium heat 2 minutes;pour in marinade.
  • Simmer until reduced to thick syrup, scraping up any browned bits, about 25 minutes.
  • Pour over rabbit meat (keep loin refrigerated).
  • Stir in tomato sauce;cover partially and simmer gently until rabbit meat is tender, about 25 minutes;cool.
  • Refrigerate tomato mixture overnight(can be prepared 2 days ahead).
  • Bring tomato mixture to a simmer;stir in loin pieces and simmer until tender, stirring frequently, about 20 minutes.
  • Discard bay leaves and fresh rosemary.
  • Transfer rabbit mixture to platter.
  • Serve immediately with polenta or pasta.

Nutrition Facts : Calories 871.4, Fat 39.6, SaturatedFat 9.9, Cholesterol 279.2, Sodium 187.6, Carbohydrate 12.1, Fiber 2.7, Sugar 6.3, Protein 100.9

BRAISED RABBIT PAPPARDELLE



Braised rabbit pappardelle image

Slow-cook rich game into a delicious ragu to serve with ribbon pasta - stock and wine will keep the lean meat moist

Provided by James Martin

Categories     Dinner, Main course

Time 1h55m

Number Of Ingredients 16

2 tbsp olive oil
1 wild rabbit , jointed (ask your butcher to do this for you)
4 rashers smoked streaky bacon , chopped
1 small red onion , finely chopped
1 carrot , finely chopped
3 garlic cloves , crushed
2 rosemary sprigs, leaves picked and chopped
1 tbsp tomato purée
150ml white or rosé wine
500ml chicken stock
500g pappardelle pasta
zest ½ orange
1 tbsp Dijon mustard
100ml double cream
small bunch flat-leaf parsley , chopped, plus a few leaves picked to serve
grated parmesan , to serve

Steps:

  • Heat the oil in a large pan. When hot, add the rabbit, brown on all sides, then remove from the pan and set aside.
  • Add the bacon, onion and carrot to the pan and cook for 10 mins until soft. Add the garlic, rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock.
  • Return the rabbit to the pan, season, cover with a lid and cook over a low heat for 1 hr until the rabbit is really tender.
  • Remove the rabbit from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.
  • Stir half the orange zest, mustard, cream and parsley into the rabbit sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins. Serve in bowls with grated Parmesan, parsley leaves and the remaining orange zest.

Nutrition Facts : Calories 633 calories, Fat 25 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.4 milligram of sodium

BRAISED RABBIT WITH FRESH PAPPARDELLE



Braised Rabbit with Fresh Pappardelle image

It's a lean protein that packs a lot of flavor. It's a little sweeter than chicken and completely delicious. Adapted from Slow Fires: Mastering New Ways to Braise, Roast, and Grill, by Justin Smillie and Kitty Greenwald. Copyright © 2015 by Justin Smillie. Photographs copyright © 2015 by Ed Anderson. Published by Clarkson Potter Publishers, a division of Penguin Random House LLC. All rights reserved.

Provided by Justin Smillie

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 17

2 rabbits, quartered
1 tbsp salt
3 tbsps olive oil
1 cup onions, chopped
1 cup carrots, chopped
4 Garlic cloves
1 tbsp tomato purée
1 tbsp sage, chopped
1 tbsp rosemary, chopped
1 cup tomatoes, chopped
1 tbsp Champagne vinegar
1 tbsp verjus
2 quarts dashi
1 pound pappardelle pasta, cooked
1 tbsp parsley, chopped
2 tbsps Parmesan cheese, grated, for serving
1 tbsp Butter, for serving

Steps:

  • Preheat oven to 325 F. Season rabbit with salt and pepper. In a large pot over medium heat, add oil followed by rabbit (everything but the wings) and sear until golden brown, 15 minutes. Delicately remove the rabbit when golden brown and set aside to rest.
  • To the pan, add onion, celery and carrots and cook 10 minutes. Add garlic, tomato paste, sage and rosemary and cook 5 minutes. Continue by adding tomatoes, vinegar, and verjus and cook 5 more minutes. Add rabbit wings and dashi and bring to a boil. Add remaining rabbit and season with salt. Cover with parchment paper (cartouche) and place in the oven for 1 hour and 10 minutes. Pull some rabbit meat off the bone along with braising liquid and place in a saucepan.
  • Add 1 cup cooked pasta and toss with rabbit, parsley, Parmesan and butter. Gently cook pasta until glazed with sauce and appears sheen. Serve with additional rabbit and Parmesan shavings.

BRAISED BROCCOLI AND PORCINI WITH POLENTA



Braised Broccoli and Porcini with Polenta image

Braising isn't just for meat. This recipe gently cooks broccoli and porcini mushrooms in a rich sauce to bring out their natural flavors. Served over hot, creamy polenta, this is a plant-based meal that will warm you and keep you full through cold winter nights. Serve with a hearty red wine.

Provided by Buckwheat Queen

Categories     Fruits and Vegetables     Mushrooms     Porcini

Time 50m

Yield 4

Number Of Ingredients 16

1 ounce dried porcini mushrooms
2 cups boiling water
2 tablespoons extra-virgin olive oil
1 large shallot, sliced
1 teaspoon miso paste
1 teaspoon yeast extract
8 ounces broccoli, florets separated and stems chopped
4 ounces sliced radicchio
2 cups water
1 cup vegetable broth
½ cup hearty red wine
¼ teaspoon salt
1 cup Italian polenta
salt and ground black pepper to taste
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • Soak porcini in 2 cups boiling water for at least 10 minutes.
  • At the same time, heat olive oil in a medium Dutch oven over medium heat. Add shallot and slowly saute until soft and juices have been released, 3 to 5 minutes.
  • Remove porcini from the water and use a damp paper towel to remove any grit. Reserve soaking water.
  • Add porcini to the Dutch oven with miso paste and yeast extract. Stir well and reduce heat to a simmer.
  • Add broccoli; put floret heads facing down and stem pieces nestled in so they are touching the bottom of the pot. Layer radicchio slices evenly on top. Pour in wine without disturbing the vegetables. Cover and simmer, occasionally shaking the pan gently, for 10 minutes.
  • Meanwhile, bring 2 cups water, vegetable broth, and salt to a boil. Sprinkle fistfuls of polenta into the boiling liquid while stirring constantly so clumps don't form. Continue to stir in polenta until completely added. Reduce heat to low and cook, stirring often, until polenta is thick and cooked through, about 10 minutes.
  • Strain the reserved soaking water, twice if necessary, to remove any sediment.
  • Pour 1/2 of the soaking water into the Dutch oven with the broccoli. Gently shake the pot and use a wooden spoon to carefully loosen the florets without breaking them apart. Gently fold vegetables over until coated with cooking sauce. Continue to simmer, uncovered, occasionally shaking the pot. Cook until broccoli is tender but still firm to the touch and radicchio is completely wilted. Season with salt and pepper.
  • Pour polenta onto a lightly oiled polenta board and spread it evenly over the board. Use a slotted spoon to gently spoon vegetables over the polenta.
  • Pour remaining soaking water into the Dutch oven and bring to a boil. Make a slurry with the remaining water and cornstarch; pour into the Dutch oven while whisking constantly. Cook until sauce has thickened, 2 to 3 minutes. Pour sauce over the broccoli and polenta or serve on the side.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 45.9 g, Cholesterol 3.3 mg, Fat 10.9 g, Fiber 6 g, Protein 10.3 g, SaturatedFat 2 g, Sodium 718.8 mg, Sugar 4.8 g

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