Rabbit, Tomato and Rosemary Casserole with Parmesan Polenta
This recipe serves 4 people.
- 2 rabbits jointed
- 1 punnet of cherry tomatoes (halved)
- 2 sticks celery diced
- 2 carrots diced
- 2 onions diced
- 1 leek diced
- 3 cloves garlic chopped
- 2 sticks rosemary
- 2 bay leaves
- 100ms white wine
- 200mls chicken stock
- 50g tomato paste Salt and pepper to taste
- 1 cup quick cook Polenta
- 1 litre chicken stock
- 40g butter
- 3 tablespoons parmesan
- Salt and pepper to taste
- Place heavy based frying pan on a medium heat, add some vegetable oil. Season the rabbit pieces and add to frying pan and sauté until golden brown (approx. four to five minutes). Take the rabbit out and set to one side.
- Sauté the diced onion, carrot, celery, leek and garlic for two to three minutes, in same pan - add the bay leaf, sprigs of rosemary, tomatoes and tomato paste and continue to sauté for a further two minutes.
- Add rabbit pieces back into pan with these vegetables and then add in chicken stock, and white wine. Cover with lid and braise in oven for one hour and forty minutes at 160 degrees or until rabbit is tender.
- To make the Polenta – bring chicken stock to the boil, whisk in the Polenta and cook for fifteen minutes on a low heat. When ready to serve whisk in the butter, parmesan and salt and pepper to taste.
- To plate – spoon some of the soft Polenta into the centre of a large bowl, arrange two to three pieces of the rabbit on top, spoon over some of the veg and sauce. Finish the dish with a drizzle of extra virgin olive oil.
- Ask your butcher to joint the rabbit into pieces for you.
- This dish also works well with chicken thighs.