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Braised Rabbit Ragu With Wild Mushrooms Over Soft Polenta

The original recipe title as listed is "Braised Rabbit Ragu With Wild Mushrooms Over Soft Polenta With Gorgonzola Cheese".

Type: Game
Courses: Main Course
Serves: 1 people

Recipe Ingredients

2   Frying rabbits - cut into pieces
  Salt - to taste
  Freshly-ground black pepper - to taste
4 tablespoons 60mlOlive oil
1 1/2 cups 93g / 3.3ozChopped onions
1 cup 110g / 3.9ozChopped carrot
1/2 cup 55g / 1.9ozChopped celery
1 tablespoon 15mlChopped garlic
2 cups 474mlChopped fresh or canned diced tomatoes - in juice
1 tablespoon 15mlChopped fresh rosemary leaves
2 teaspoons 10mlFresh thyme
1/2 teaspoon 2.5mlWhole fennel seed
2 1/2 cups 592mlHearty red wine
4 cups 948mlRich chicken stock
  For The Mushrooms
1/2 oz 14gDried porcini - rehydrated, and coarsely chopped
2 tablespoons 30mlMinced shallots
3 cups 711mlThickly-sliced wild mushrooms
  (such as chantrelle, oyster, shiitake,
2 tablespoons 30mlSlivered sundried tomatoes - optional
1/4 cup 59mlPitted, sliced oil-cured or nicoise olives
1 teaspoon 5mlGrated lemon zest
  Polenta - see * Note
4 oz 113gGorgonzola cheese - serving-size cubes
  Fresh chopped basil leaves

Recipe Instructions

* Note: See the "Polenta" recipe which is included in this collection.

Dust the rabbit with flour and season liberally with salt and pepper. Add 2 tablespoons olive oil to an oven-proof pan and brown rabbit pieces on all sides. Remove rabbit and set aside. Add onions, carrots, celery and garlic to pan and cook until just beginning to brown. Add tomatoes, herbs, fennel seed, wine and stock and bring to a boil. Add rabbit, cover and place in a preheated 350 degree oven for 50 to 60 minutes or until rabbit is very tender and falling off the bone. Strain reserving all of the braising juices.

Remove rabbit and discard bones and braising vegetables. Set rabbit meat aside. Place juices in a saucepan and reduce over high heat by 1/2 or until lightly thickened. Season with salt and pepper and keep warm.

While braising liquid is reducing, prepare mushrooms. Add porcini, shallots and remaining 2 tablespoons olive oil to a saute pan and quickly saute until just beginning to color. Add fresh mushrooms and saute until softened. Stir in tomatoes, olives and lemon zest and season to taste with salt and pepper. Set aside and keep warm.

Spoon polenta in a large shallow bowl and make a well in the center. Place a portion of gorgonzola in center and top with boned rabbit and the mushroom mixture. Ladle reduced sauce over and around and sprinkle chopped basil over all. Serve immediately.

This recipe yields ?? servings.

THE JOHN ASH SHOW with John Ash - From the TV FOOD NETWORK - (Show # JA-9756 broadcast 02-01-1997) - Downloaded from their Web-Site -


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