On my way to New York City last week I got this hankering for rabbit. My father throws a rabbit cook-off once a year and invites his friend Pietro to participate. So I called my dad and he immediately put me in touch with Pietro. Pietro was more than happy to hand over this recipe.
Once I was off of the phone with Pietro I called Peter's Marina Meat Market and ordered two Rabbit. The guys at the meat market told me they would cut the rabbit into stewing pieces for me and I told them I would bring over a taste.
Preparing rabbit is not that difficult. Here is what you will need (this is for 1 rabbit -- double if you want to make 2)
For the rabbit:
- 2 tbsp butter
- 2 tbsp olive oil
- 1 sweet onion, chopped
- 5 cloves of garlic, diced
- 1 rabbit cut into stewing pieces
- 32 oz beef broth
- 2 cups of dry white wine
- Salt and freshly ground black pepper to taste
- Chopped parseley
- Grated Parmeggiano Reggiao cheese
For the polenta:
- 4 tbsp butter
- 2 cups of cornmeal
- 4 cups of chicken broth
- 1.5 cup of grated parmesan cheese
- Salt and freshly ground black pepper to taste
Melt the butter and place the olive oil into a large stewing pot. Sweat the onions and garlic over medium heat and place the rabbit into the pot. Turn the pieces until all sides are browned. Now deglaze the pan with the white wine and let it cook down a little. Add the beef broth, turn down the heat to very very low and let simmer for about 4 hours. You can place a cover over the top of the pan but leave a space open or the stew will start to boil and you want it to simmer.
While your stew is stewing make the polenta. Mix 1 cup of the cornmeal with 2 cups of the cold chicken broth until there are no lumps. Heat up the other two cups of chicken broth with the butter until it comes to a boil. Add in the cold mixture and stir constantly until the polenta forms and pulls away from the side of the pan. If it is not smooth you can add more broth or butter. When it gets to a smooth consistency remove from the stove and stir in the cheese. Add salt and pepper to taste. Place into the fridge and about 1/2 hour before serving pull out and bring to room temperature. You can also place in the oven on very low heat to speed up the process.
Serve the stew over the polenta and cover with Parmeggiano Reggiano cheese, chopped parsley and fresh pepper.
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