Rabbit Cacciatore over Creamy Polenta
Approx. 6 tablespoons - extra-virgin olive oil
1Lb - Cremini mushrooms, sliced
1 - garlic clove, lightly smashed and peeled
1 - medium onion, thinly sliced
1 - celery stalk, julienned
1 - large carrot, julienned
1 - (3- to 3 1/2-pound) rabbit, cut into 8 pieces
Fine sea salt and Ground black pepper
½ cup – All Purpose Flour
2/3 cup – dry white fruity wine such as Petit Manseng
1 tablespoon - tomato paste
14oz can - Tomato (preferred San Marzano)
1/2 cup - vegetable broth
2 tablespoons - finely chopped flat-leaf parsley
In a dutch oven, heat 1/3 of oil over medium-high heat; add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 5 minutes. Remove from the pan and reserve.
Generously season rabbit with salt and pepper and dredge in the flour. Heat 1/3 of the oil to medium high heat. Add rabbit pieces and cook, turning pieces several times until lightly golden, about 4 minutes per side. Remove and reserve the Rabbit.
Heat remaining 3 tablespoons oil over medium-high heat in the Dutch oven. Add onion, carrot and celery; cook, stirring frequently, until vegetables are softened, about 7 minutes.
Add reserved mushrooms to pan, then the rabbit, tomato paste, then add wine. Increase heat to high and cook until liquid is reduced by half, 12 to 15 minutes.
Add Tomatoes and the broth and bring to a low boil before reducing the heat to low. Cook partially covered for about an hour until the sauce is slightly thicker and the rabbit is very tender.
Serve over creamy polenta and garnish with chopped parsley.
4 cups - water
4 cups - milk
3 tablespoons - butter
2 teaspoons – salt
2 cups – polenta
1/2 cup - crème fraiche
1/3 cup - Parmigiano-Reggiano
In a large saucepan, bring the water, milk and butter to a boil. Add 2 teaspoons of salt to the water and whisk in the polenta. Whisk constantly for 3 to 4 minutes to prevent lumps. Simmer for 45 minutes, partially covered and stirring every 10 minutes, until the polenta is thick, smooth, and creamy. Add the crème fraiche and Parmesan. Check for seasoning and adjust consistency by adding milk or water to the polenta. Polenta may be made up to 20 minutes ahead of time and kept covered until ready to serve.