Chicken Italian

Braised rabbit with creamy polenta

Name: Braised rabbit with creamy polenta
Prep time: 20 min
Cook time: 110 min
Total time: 130 min
Yield: 4
Cuisine: /italian
Ingredients: 1.6kg rabbit (order from butchers), separated into legs and saddle; 1/3 cup (80ml) olive oil, plus extra to drizzle; 2 carrots, chopped; 2 celery stalks, trimmed, thinly sliced; 2 onions, quartered; 4 garlic cloves, crushed; 5 thyme sprigs; 1 tsp yellow mustard seeds; Finely grated zest and juice of 1 orange; 40.00g unsalted butter, chopped; 1/4 cup finely chopped flat-leaf parsley leaves; 2 cups (500ml) chicken stock; 3 cups (750ml) milk; 1 cup (170g) polenta; 1 cup (80g) finely grated parmesan

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by Shannon Bennett

Chef

Aug 01, 2017

Don’t shy away from using rabbit in this recipe, whether it be wild or farmed. It’s extremely lean and healthy, and the Italians consume a lot of it. However, if you can’t find it or would prefer not to use it, substitute chicken legs instead, says Shannon.

1.6kg rabbit (order from butchers), separated into legs and saddle
1/3 cup (80ml) olive oil, plus extra to drizzle
2 carrots, chopped
2 celery stalks, trimmed, thinly sliced
2 onions, quartered
4 garlic cloves, crushed
5 thyme sprigs
1 tsp yellow mustard seeds
Finely grated zest and juice of 1 orange
20g unsalted butter, chopped
1/4 cup finely chopped flat-leaf parsley leaves

Creamy polenta

2 cups (500ml) chicken stock
3 cups (750ml) milk
1 cup (170g) polenta
1 cup (80g) finely grated parmesan
20g unsalted butter, chopped

Method

1.

Using a sharp knife, carefully remove and discard the layer of sinew over the top side of the rabbit saddle.
2.

Heat oil in a flameproof casserole or saucepan over medium heat. Add carrot, celery, onion, garlic and thyme. Cook, stirring occasionally, for 8 minutes or until onion has softened. Add mustard seeds and rabbit legs (reserve rabbit saddle for later) and cook, stirring occasionally, for 5 minutes or until meat has turned white but is not coloured.
3.

Add orange zest and juice to the pan, increase heat to high and bring to the boil. Cover, reduce heat to low and cook, stirring every 30 minutes, for 90 minutes or until rabbit legs are tender. Add rabbit saddle for the final 12 minutes and cook until legs are tender and saddle is just cooked through. Remove saddle and halve crossways, then return to pan. Stir through butter and parsley.
4.

Meanwhile, for the creamy polenta, in the final 15 minutes of the rabbit’s cooking time, place stock and milk in a saucepan over high heat and bring to the boil. Gradually whisk in polenta and cook, whisking constantly, for 2 minutes or until mixture is thick and smooth. Reduce heat to low and cook, stirring constantly with a wooden spoon, for 5 minutes or until polenta is creamy. Stir through parmesan and butter.
5.

Transfer polenta to a serving dish. Season and drizzle with extra oil. Serve immediately with braised rabbit.