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Recipe Salm Rabbit With Polenta


Salm Rabbit With Polenta

Recipe yeld 6 servings

Ingredients

1 Rabbit 1400 G
200 Cl Bodied Red Wine
1 Slice Bacon
1 Tablespoon Sugar
1 Cup Rum
1 Tablespoon Flour
1 Tablespoon Unsweetened Cocoa Powder
150 G Cream
1 Tablespoon Minced Onion
1 Carrot
1 Stalk Celery
1 Clove Garlic
1 Sprig Rosemary
1 Sprig Thyme
1 Bay Leaf
2 Sage Leaves
3 Basil Leaves
3 Cloves
40 G Butter
3 Tablespoons Olive Oil
Rooms
Pepper
500 G Cornmeal For Polenta

Amount Per Serving Calories: 1225


Method

Clean the rabbit and cut into regular pieces.
Put in a bowl, cover with red wine, add all the spices (garlic, rosemary, sage, bay leaf, thyme, basil and cloves) and let it marinate for 48 hours.
After this time drain the rabbit from the marinade, dry it well and let it brown in a pan where you have already fried in oil and 20 g of butter, onion, celery and carrot and chopped lard.
When the meat will have taken a moisten with a little browning 'of the marinade, keeping the flame and cook for about an hour.
Halfway through cooking add salt and pepper.
Meanwhile in another saucepan melt the remaining butter, then add sugar, cocoa, flour and rum.
Mix well so that you have a sauce without lumps and add the rabbit pieces.
At the last moment add the cream and let the fire a few more minutes, the time required because everything can be well balanced.
Serve the rabbit with a steaming salm polenta made with corn flour, 1.2 liters of water and a handful of coarse salt.

Find recipes for Main Dishes based on Rabbit


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