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Braised rabbit with polenta
45 m active | 1 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 845
  • Fat about 43g
  • Carbohydrates about 56g
  • Protein about 50g
This is needed
This is needed for 4 people
  • 1 tsp fennel seeds, crushed
  • 1 tbsp rosemary, finely chopped
  • 1 tbsp coarse-grain mustard
  • 1 tbsp olive oil
  • 1.5 tsp salt
  • a little pepper
  • 1.2 kg rabbit ragout
  • oil for frying
  • 2 tbsp white flour
To braise the rabbit
  • a little olive oil
  • 4 shallot, cut into wedges
  • 2 garlic clove, crushed
  • 4 dl white wine
  • 400 g leek, cut into rings
  • 2 dl single cream for sauces
  • 1 tbsp coarse-grain mustard
Glazed carrots
  • 2 tbsp butter
  • 2 tsp sugar
  • 1 bunch spring carrots, halved lengthwise
  • 0.25 tsp salt
  • 0.5 dl water
Herb polenta
  • 1 litre vegetable bouillon
  • 200 g medium-fine polenta
  • 50 g grated Parmesan
  • salt and pepper to taste
  • 2 tbsp rosemary, finely chopped
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And that's how it's done
And that's how it's done
Combine the mustard, oil, fennel seeds and rosemary, season. Rub the mixture into the rabbit, then dust with flour. Heat the oil in a frying pan. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan.
To braise the rabbit
Add a dash of oil to the frying pan if necessary, sauté the shallots, garlic and leek for approx. 5 mins. Pour in the wine and reduce a little. Return the meat to the pan, bring to the boil. Cover and braise in the lower half of an oven preheated to 160 °C for approx. 1 h. Remove the lid, pour in the cream, add the mustard, cook (uncovered) for approx. 15 mins.
Glazed carrots
Heat the butter and sugar in a pan, add the carrots, sauté briefly. Pour in the water, season with salt, cover and simmer for approx. 5 mins., remove the lid and simmer for approx. 5 mins. until all the liquid has evaporated.
Herb polenta
Bring the stock to the boil, stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a thick puree. Stir in the cheese and rosemary, season, serve the polenta and carrots with the rabbit.