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RABBIT RAGOUT, BAKED GRYERE POLENTA & TOASTED OATS AND NUTS

RABBIT RAGOUT, BAKED GRYERE POLENTA & TOASTED OATS AND NUTS

Rabbit is surprisingly easy to deal with as it really reminds me of chicken in how it's broken down. I slow cooked it with wine, vegetables and chicken stock until it was fall-off-the-bone tender and served it up with lovely toasted oats and seeds to add a nice, much needed crunch and texture. Give this a go! Comforting on a cold day!

Here's what you'll need

  • 1 whole rabbit (cut into pieces)
  • 2 tbsp butter
  • 1 tbsp flour
  • 1 cup white wine (dry)
  • 1 cup chicken stock
  • 1 cup mushrooms (chopped)
  • 1 small onion (finely chopped)
  • 3 clove garlic (finely minced)
  • ½ cup milk (mixed with 2 cups water)
  • 1 cup cornmeal
  • ¼ cup gryere
  • 3 or 4 sprigs fresh thyme
  • salt and pepper to taste
  1. gently brown the rabbit pieces a few at a time, not overcrowding the pan, then set aside

  2. in the same pan, add the onions, thyme, mushrooms and garlic and sautee for a few minutes, then sprinkle in the flour and cook another couple minutes

  3. add the wine and simmer a few minutes until slightly reduced before adding the chicken stock

  4. add the rabbit back in, cover, lower the heat and simmer for half an hour or so, then take the lid off and cook another half hour

  5. meanwhile, you can get the polenta ready

  6. bring the milk and water, seasoned to just about boiling

  7. add the cornmeal in a nice steady stream, whisking the whole time (if it's too thick, you can add a bit of water)

  8. add a tbsp butter and the cheese and give a good stir

  9. pour into an oven proof serving dish and bake in a preheated 375° oven for 10 minutes or until just starting to brown at the edges

  10. toss the oats and seeds into a hot sautee pan and toast up until crunchy and crisp



  11. when the polenta is ready, laddle on the rabbit and sprinkle on the oats and seeds and garnish with fresh parsley



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