Braised Rabbit with Fall Veggie Medley and Saffron Polenta

Post & recipe in collaboration with Lapin du Québec

Braised Rabbit with Fall Veggie Medley and Saffron Polenta

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Course
Servings 6

Ingredients
  

  • 1 whole rabbit
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 2 leeks thinly sliced into rounds
  • 2 garlic cloves minced
  • 1 cup shiitake mushrooms sliced
  • 1 cup cremini mushrooms sliced
  • 1 delicata squash sliced into half moons
  • 2 rosemary sprigs
  • 1 cup dry white wine
  • 2 cups chicken broth
  • 1 cup sultana raisins
  • 1 tbsp cornstarch dissolved in 2 tbsp of water

For the Polenta

  • 1/2 tsp saffron strands
  • 500 g tubed polenta cut into 1-inch cubes
  • 1 cup chicken broth
  • t tbsp butter
  • ½ cup parmigiano Reggiano grated

Instructions
 

  • Season the rabbit generously on all sides with salt and pepper.
  • In a dutch oven, over medium heat, add the olive oil. Sear the rabbit on all sides until browned.
  • Remove the rabbit from the pan and reserve in a dish.
  • Add the leeks and garlic. Sautée for about 5 mins.
  • Add in the squash, the mushrooms and rosemary and cook for roughly 5 mins.
  • Deglaze with the white wine and cook down until it has mostly evaporated.
  • Add back in the rabbit, as well as the chicken stock and the raisins. Cover and cook on low heat for 40 mins.
  • Once the rabbit is cooked through, set aside the rabbit and all the vegetables – leave the liquid in the pot. Add the corn starch to the liquid and bring to a simmer, allowing the sauce to thicken. Transfer into a gravy boat for serving.

For the Polenta

  • Steep the saffron strands in two cups of hot water for at least 20 mins.
  • Place the cubed polenta in a sauce pan and cover with the broth. Cook on medium heat, until the polenta had broken down completely and softened (roughly 15 mins.).
  • Strain the saffron, reserving the liquid. Pour the liquid into the saucepan with the polenta and stir until completely combine. Cook until creamy.
  • Add in the butter and parmigiano and cook until all melted together.
  • Layer the polenta on a platter and place your braised rabbit with the vegetables, on top to serve.
Keyword Autumn, Fall, hearty, main course, rabbit, stuffed meat, vegetables