Post & recipe in collaboration with Lapin du Québec
Braised Rabbit with Fall Veggie Medley and Saffron Polenta
- 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
- 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.