BRAISED RABBIT WITH POLENTA

Braised Rabbit With Polenta image

Provided by William Grimes

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

Ingredients

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