Red-Wine Braised Rabbit With Sage Polenta
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
47
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
All-Purpose Flour1 tsp
Salt3 tbsps
Olive Oil1 large
Onion (chopped)1.5 cups
Chicken Broth1 cup
Red Wine (dry)4 cups
Water1 cup
CornmealDirections:
1
In a large bowl stir together flour and salt
2
Add rabbit and toss to coat
3
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
4
Add onion and remaining tablespoon oil to kettle and sauté, stirring occasionally, until softened but not browned
5
Stir in garlic and rosemary and sauté, stirring, 1 minute
6
Add broth, wine, and rabbit with any juices accumulated in bowl and simmer, covered, 1 hour, or until rabbit is tender
7
Remove lid and simmer until sauce is thickened slightly
8
Stir in parsley
9
Stir sage into warm polenta
10
Serve polenta topped with rabbit and sauce
11
In a large bowl stir together flour and salt
12
Add rabbit and toss to coat
13
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
14
Add onion and remaining tablespoon oil to kettle and sauté, stirring occasionally, until softened but not browned
15
Stir in garlic and rosemary and sauté, stirring, 1 minute
16
Add broth, wine, and rabbit with any juices accumulated in bowl and simmer, covered, 1 hour, or until rabbit is tender
17
Remove lid and simmer until sauce is thickened slightly
18
Stir in parsley
19
Stir sage into warm polenta
20
Serve polenta topped with rabbit and sauce
21
To make basic polenta: In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream
22
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
23
Remove pan from heat and cover to keep warm
24
Stir polenta just before using
25
Polenta will keep warm, covered, about 20 minutes
26
Makes about 3 cups
27
Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor
28
However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time
29
We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure
30
To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available
31
This cooks in a mere fifteen minutes
32
In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream
33
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
34
Remove pan from heat and cover to keep warm
35
Stir polenta just before using
36
Polenta will keep warm, covered, about 20 minutes
37
Makes about 3 cups
38
Note: In the traditional method of cooking polenta, forty minutes of constant stirring is required to achieve a lumpless texture and fragrant flavor
39
However, Italian-food expert Marcella Hazan has developed a method that involves very little stirring during this time
40
We believe it produces a very good polenta, one nearly as flavorful and smooth as the traditional procedure
41
To make satisfactory polenta in a real hurry, an imported instant polenta (precooked cornmeal) is available
42
This cooks in a mere fifteen minutes