The mustard and pancetta are bold flavours that mellow as they are cooked and complement the rabbit in this rustic and hearty meal.
Ingredients
- 2 x 1.7kg farmed rabbits, jointed into 8 pieces (see Notes)
- 1/4 cup (60ml) olive oil
- 2 onions, thinly sliced
- 6 slices flat pancetta, chopped (see Notes)
- 4 garlic cloves, finely chopped
- 1 cup (250ml) verjuice (see Notes)
- 2 cups (500ml) Massel chicken style liquid stock
- 2 tablespoons Dijon mustard or truffle mustard (see Notes)
- 2 bay leaves
- 2 thyme sprigs
- 2 tablespoons mascarpone cheese
- 1/3 cup flat-leaf parsley, finely chopped, plus extra to serve
Grilled polenta
- 3 cups (750ml) Massel chicken style liquid stock or water
- 1 cup (250ml) milk
- 1 cup (170g) instant polenta
- 50g unsalted butter
Method
- Step 1Preheat the oven to 170C.
- Step 2Season the rabbit with salt and pepper. Heat 2 tablespoons olive oil in a large flameproof casserole over medium-high heat. Seal the rabbit, in batches, for 3-4 minutes until lightly browned on all sides. Remove the rabbit and set aside.
- Step 3Add the onion and pancetta and cook, stirring, for 3-4 minutes until onion is softened. Add the garlic and cook for a further 2 minutes. Add the verjuice and allow to simmer for 2 minutes to deglaze the pan. Add stock, mustard and herbs and bring to the boil.
- Step 4Return rabbit to the dish, cover, then bake for 1 hour or until meat is tender and beginning to fall off the bone.
- Step 5Meanwhile, for the polenta, bring the chicken stock or water to the boil in a large saucepan over medium-high heat. Reduce the heat to very low, add the milk, then pour in the polenta in a slow, steady stream, whisking constantly until all of the polenta is incorporated into the stock. Cook for 5 minutes, stirring constantly, until thickened. Stir in butter and season well. Pour the mixture into an oiled 20cm x 30cm shallow baking tray. Cool, then chill for 1 hour or until firm.
- Step 6Place a chargrill pan over high heat. Cut polenta into sixteen 4cm x 10cm fingers, then brush both sides with the remaining oil. Cook for 3 minutes each side until charred and heated through. Keep warm.
- Step 7Remove rabbit from casserole and set aside. Place casserole over low heat. Whisk in mascarpone and parsley until smooth, then return rabbit to the dish.
- Step 8Divide the grilled polenta and rabbit among plates, spoon over sauce, then scatter with parsley and serve.
- High protein
- Low carb
- Lower gi
Nutrition
3522 kj
Energy
34g
Fat Total
13g
Saturated Fat
101g
Protein
1398.83mg
Sodium
10g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
Notes
Order rabbit from butchers and ask them to joint each one into 2 shoulders, 2 legs and 4 saddle cuts.
Verjuice and truffle mustard are from gourmet food shops and delis.
- Author: David Prior
- Image credit: Ian Wallace
- Publication: Taste.com.au
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