Braised Rabbit Ragu With Wild Mushrooms Over Soft Polenta

Recipe Ingredients

2		Frying rabbits - cut into pieces
		Flour
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Olive oil
1 1/2 cups	93g / 3.3oz	Chopped onions
1 cup	110g / 3.9oz	Chopped carrot
1/2 cup	55g / 1.9oz	Chopped celery
1 tablespoon	15ml	Chopped garlic
2 cups	474ml	Chopped fresh or canned diced tomatoes - in juice
1 tablespoon	15ml	Chopped fresh rosemary leaves
2 teaspoons	10ml	Fresh thyme
1/2 teaspoon	2.5ml	Whole fennel seed
2 1/2 cups	592ml	Hearty red wine
4 cups	948ml	Rich chicken stock
		For The Mushrooms
1/2 oz	14g	Dried porcini - rehydrated, and coarsely chopped
2 tablespoons	30ml	Minced shallots
3 cups	711ml	Thickly-sliced wild mushrooms
		(such as chantrelle, oyster, shiitake,
		Etc.)
2 tablespoons	30ml	Slivered sundried tomatoes - optional
1/4 cup	59ml	Pitted, sliced oil-cured or nicoise olives
1 teaspoon	5ml	Grated lemon zest
		Polenta - see * Note
4 oz	113g	Gorgonzola cheese - serving-size cubes
		Garnish
		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.

Source:
THE JOHN ASH SHOW with John Ash - From the TV FOOD NETWORK - (Show # JA-9756 broadcast 02-01-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

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7 (2 votes)

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