Rabbit With Spring Vegetable Ragu And Polenta Recipes

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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.

VEGAN POLENTA WITH RAGU



Vegan Polenta with Ragu image

Benvenuto, meatless Monday! This is a vegan adaptation of traditional Italian creamy polenta and thick ragu full of vegetable proteins. Bake leftover polenta slices and top with any leftover ragu for bite-sized appetizers.

Provided by Buckwheat Queen

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h55m

Yield 4

Number Of Ingredients 20

2 cups boiling water
1 cup dry lentils
1 cup texturized vegetable protein (TVP)
1 cup vegetable broth
2 tablespoons olive oil
1 small yellow onion, diced
1 medium carrot, diced
1 stalk celery, diced
1 small red bell pepper, diced
1 fresh hot pepper, minced
1 tablespoon dried oregano
1 bay leaf
¼ cup vegan red wine
1 (14.5 ounce) can diced tomatoes
2 cups vegetable broth
1 cup water
1 teaspoon salt
1 cup Italian coarse-ground polenta cornmeal
4 tablespoons vegan butter
¼ cup shredded vegan white cheese

Steps:

  • Combine boiling water and lentils in a bowl and set aside for 1 hour. Combine texturized vegetable protein and broth in a separate bowl and set aside until liquid is absorbed.
  • Meanwhile, heat olive oil in a stew pot over medium heat. Add onion, carrot, celery, red bell pepper, and hot pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Add drained lentils and undrained texturized vegetable protein. Stir and add oregano and bay leaf. Add red wine and continue stirring, about 1 minute. Add tomatoes. Stir and simmer ragu until thickened and lentils are soft, 5 to 10 minutes; add a bit more water if needed.
  • Bring vegetable broth, water, and salt to a boil in a saucepan. Reduce heat to low and sprinkle polenta into the water, stirring constantly to ensure there are no lumps. Cook, stirring often, for 10 minutes. Add vegan butter, stirring constantly.
  • Distribute polenta evenly among 4 pasta bowls. Remove bay leaf from ragu and discard. Top each bowl with equal amounts of ragu. Sprinkle 1 tablespoon vegan white cheese over each bowl and serve warm.

Nutrition Facts : Calories 714.6 calories, Carbohydrate 77.3 g, Cholesterol 3.3 mg, Fat 25.1 g, Fiber 23 g, Protein 44.1 g, SaturatedFat 6.3 g, Sodium 1981.1 mg, Sugar 10.9 g

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

CREAMY POLENTA & MUSHROOM RAGOUT



Creamy polenta & mushroom ragout image

Parmesan polenta topped with a rich mushroom mix and melting Taleggio cheese makes for a vegetarian main with a difference

Provided by Barney Desmazery

Categories     Main course

Time 1h5m

Number Of Ingredients 16

small handful dried porcini mushrooms
25g butter
1 shallot , finely sliced
2 garlic cloves , crushed
5 thyme sprigs , leaves picked
500g large field mushroom , sliced
200g chestnut mushroom , sliced
small glass of red wine
125ml vegetable stock
100g taleggio cheese (or vegetarian alternative), sliced
500ml milk
1 bay leaf
3 thyme sprigs
250g instant polenta
50g butter
75g parmesan (or vegetarian alternative), grated

Steps:

  • Soak the dried mushrooms in 150ml warm water. Set aside for 20 mins, then drain and squeeze, reserving the soaking liquid. Heat the butter in a large frying pan. When sizzling, add the shallot and cook for a few mins until soft. Add the garlic and thyme leaves, cook for 1 min more, then turn up the heat and add the soaked mushrooms. After 1 min, add all the other mushrooms and fry over a very high heat for 5 mins until soft. Splash in the red wine and boil rapidly for 1 min. Pour in the stock and reserved mushroom liquid, and simmer for 15 mins until you have a thickened stew. Turn off the heat.
  • For the polenta, bring the milk to the boil with 500ml water, the bay and thyme. Turn off the heat and leave to infuse for 20 mins, then fish out the herbs and bring back to the boil. Add the polenta in a steady stream, whisking steadily. Cook for 1 min until thickened, then stir in the butter and Parmesan. Spoon a 'crater' of polenta onto a baking tray and fill with the ragout. Top with slices of Taleggio, place under a hot grill until melting and oozy, then let everyone help themselves.

Nutrition Facts : Calories 643 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium

RABBIT RAGU



Rabbit Ragu image

This is for all of the hunters and their wives out there in the Zaar world. Being from Louisiana, everyone I know hunts SOMETHING, so I do love game. Rabbit, gator, squirrel, etc. I am now in Louisville and with a NON-hunter so I haven't tried this one.....YET!! I found it in Gourmet and the picture of it looks sooo good! The list of ingredients and directions may look long, but if you read them you will see it is not difficult at all. NOTE: This can be made with 1 1/2 lbs. boneless veal shoulder, cut into 1" pieces. Use a heavy 6-qt. pot, and when veal is no longer pink on the outside add 4 cups water and simmer until liquid is reduced to about 1 cup and veal is tender - about 1 1/4 hours. Then proceed with recipe.

Provided by SkinnyMinnie

Categories     Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
2 tablespoons butter
1/4 lb pancetta, cut into 1/4-inch dice OR (Italian unsmoked cured bacon)
1/4 lb thick sliced bacon, chopped
1/4 lb thick sliced bacon, chopped
1 tablespoon fresh sage, finely chopped
1 1/2 teaspoons fresh rosemary, finely chopped
1 (3 lb) rabbit, boned and cut into 1-inch pieces, to equal 1 1/2 lbs
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 cup dry red wine
1 (14 ounce) can plum tomatoes, drained and chopped
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper

Steps:

  • Heat oil and butter in a 12-inch heavy skillet - 2" deep - over medium heat until hot but not smoking. Add pancetta (or bacon) and cook, stirring occasionally, 2 minute
  • Add sage and rosemary and cook stirring, 30 sec.
  • Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on the outside, 2-3 minute
  • Add onion, carrot and celery and cook until softened, about 5 minute
  • Add wine and simmer, uncovered until liquid is reduced to about 1 cup - 10-15 minute
  • Add tomatoes, salt, and pepper and simmer until sauce is thickened, 5-10 minute.
  • Serve over Buttered Polenta, grits, rice or mashed potatoes.

ROASTED VEGETABLE RAGOUT WITH POLENTA



Roasted Vegetable Ragout With Polenta image

You could make the ragout with or without the polenta, it would be great either way. You could also sub in with half the quantity of the dried herbs.

Provided by Margie99

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 3/4 cups vegetable broth or 1 3/4 cups chicken broth
1/4 teaspoon dry mustard
1 pinch cayenne powder
1 cup yellow cornmeal
1 large leek, trimmed, halved and rinsed well
2 cups small cauliflower florets
1 cup baby carrots, halved lenghtwise
8 ounces baby bella mushrooms or 8 ounces white mushrooms
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup fresh corn or 1 cup frozen corn
roma tomato, chopped
1/4 cup thinly sliced basil leaves
1 tablespoon fresh marjoram
1 tablespoon fresh thyme

Steps:

  • For the polenta:Coat a 8 in glass baking dish with cooking spray. In a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. Reduce heat to medium and whisk in cornmeal. Reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. Remove from heat, pour into baking dish, set aside to get firm.
  • For the ragout: Preheat oven to 425 degrees. Cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. Add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. Spread vegetable in a large roasting pan. Roast for 8 minutes.
  • Remove pan from oven and stir in corn and tomatoes. Put back in the oven for 20-25 minutes or until the vegetables are tender. Remove from oven and put vegeetables and juices in a large dutch oven.
  • Put dutch oven over medium heat. Cook vegetables for 5-10 minutes or until thickened. Stir in basil, majoram and thyme.
  • Meanwhile preheat broiler with top rack 4-6 inches from heat source. Line a baking sheet with foil and coat with cooking spray. Cut polenta into 12 squares and place on baking sheet. Broil 5-8 minutes or until lightly browned.
  • To serve; place 2 polenta squares on each plate and top with ragout.

Nutrition Facts : Calories 173.9, Fat 5.9, SaturatedFat 0.8, Sodium 43.8, Carbohydrate 28.3, Fiber 4.3, Sugar 4, Protein 5

TUSCAN RABBIT RAGù



Tuscan Rabbit Ragù image

Provided by Kim Severson

Categories     dinner, one pot, main course

Time 3h

Yield About 4 cups, or 4 to 6 servings

Number Of Ingredients 15

3 tablespoons extra virgin olive oil
1 red onion, finely chopped
1 carrot, peeled and finely chopped
1 stalk celery, finely chopped
1/4 pound pancetta, bacon or prosciutto, diced
One 3- to 4-pound rabbit, cut into 6 or 8 pieces
1 cup white wine
A Parmesan cheese rind, optional
2 tablespoons tomato paste
2 bay leaves
2 to 3 cups chicken stock or water
Salt
Black pepper
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary

Steps:

  • Place a large, heavy-bottomed, nonreactive pot over medium-low heat. Add olive oil and when it shimmers, add onion, carrot, celery and pancetta. Sauté, stirring occasionally, until vegetables are soft and caramelized (about 25 minutes).
  • Raise heat to medium-high. Add rabbit. Brown lightly on all sides. Add wine and stir, scraping bottom of pan. Add cheese rind if using, tomato paste, bay leaves and stock or water. Stir well, and season with salt and pepper to taste. Bring to a boil, stir, and reduce heat to low.
  • Simmer, lid slightly ajar, until meat is tender and nearly falling off the bone, about 2 hours.
  • Remove rabbit from sauce. When cool enough to handle, shred rabbit. Return meat to pot. Add thyme and rosemary, and season with salt and pepper. Reheat gently before serving. Ragù may be spooned over warm polenta or tossed with pasta, butter, more fresh herbs and grated Parmesan or pecorino Toscano.

Nutrition Facts : @context http, Calories 588, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 30 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 8 grams, Sodium 1099 milligrams, Sugar 4 grams, TransFat 0 grams

RABBIT RAGù



Rabbit Ragù image

Categories     Sauce     Soup/Stew     Wine     Game     Tomato     Dinner     Meat     Rabbit     Red Wine     Spring     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 14

1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 (1/4-lb) piece pancetta (Italian unsmoked cured bacon), cut into 1/4-inch dice
1 tablespoon finely chopped fresh sage
1 1/2 teaspoons finely chopped fresh rosemary
1 (3-lb) rabbit, boned by butcher and meat cut into 1-inch pieces (1 1/2 lb boned)
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 cup light dry red wine such as Pinot Noir
1 (14-oz) can Italian plum tomatoes in juice, drained and chopped
1 1/4 teaspoons coarse gray sea salt
1/2 teaspoon coarsely ground black pepper
Accompaniment: buttered polenta

Steps:

  • Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.

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Stew is almost a misnomer for this light, brothy dish that makes the most of tender spring vegetables. To easily cut the veggies into long matchsticks, Outside. Watch; Podcasts; Maps; Events; Shop; Outside+; Join Now Sign In. Become a Member. Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more. Join Outside+ Create …
From yogajournal.com


WILD MUSHROOM RAGú WITH CREAMY POLENTA - CONNOISSEURUS VEG
2016-09-12 Stir in non-dairy butter and a pinch each of salt and pepper. While the polenta is simmering, finish the ragú. Add the vegetable broth to the mushroom sauce, reduce heat to low and simmer until polenta is done cooking. Remove the ragú from heat and whisk in 1 tablespoon (15 g) butter. Garnish with parsley.
From connoisseurusveg.com


RECIPE: POLENTA WITH ROASTED VEGETABLE RAGU
Reduce the heat to low and continue to simmer, whisking constantly to prevent burning and lumps from forming, until the polenta grains swell and are tender like porridge, about 5 minutes for quick-cooking polenta and 20 minutes for regular polenta or according to package directions. During the last few minutes of cooking, stir in the herbs and cheese and season to taste with …
From mealsteps.com


PASTA WITH RABBIT RAGU SAUCE - ITALIAN FOOD FOREVER
2009-11-01 Instructions. Heat the oil in a heavy saucepan and brown the rabbit pieces on all sides, then remove to a plate. Add the carrot, celery, and onion to the pan and cook for about 5 minutes or until the vegetables are soft and beginning to brown. Add the garlic and cook an additional minute or two, then add the white wine, and turn the heat up ...
From italianfoodforever.com


MUSHROOM RAGU FOR POLENTA - ALL INFORMATION ABOUT HEALTHY …
Polenta with Mushroom Ragù Recipe - La Cucina Italiana new www.lacucinaitaliana.com. Cook the polenta over medium heat for 50 minutes, stirring frequently. 2 FOR THE MUSHROOM RAGÙ: Soak the dried mushrooms in a bowl of warm water for about 40 minutes, then remove. Set the water aside, squeeze the mushrooms dry, then chop them up.Dice the celery, carrots …
From therecipes.info


RABBIT WITH SPRING VEGETABLE RAGU AND POLENTA RECIPE | COOKING …
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.
From cookingchanneltv.com


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