John Myers
Contents
show
Rabbit Italian Style
The perfect rabbit italian style recipe with a picture and simple step-by-step instructions.
Gremolata:
- Pepper salt
- Flour
- 2 tbsp Clarified butter
- 3 Onions
- 3 Garlic cloves
- 150 g Carrots
- 150 g Celery
- 3 tbsp Olive oil
- 2 tbsp Tomato paste
- 200 ml White wine
- 425 g Tomatoes a.d. Can
- 1 tbsp Dried thyme
- 1 tbsp Dried marjoram
- 2 Bay leaves
- Sugar, pepper, salt f.d. vegetables
- 150 ml Water optional
- 1 go. tsp Strength
- 1 bunch Fresh smooth parsley
- 1 size Clove of garlic
- 0,5 Organic lemon zest in fine zest
Creamy polenta:
- 300 ml Milk
- 300 ml Water
- 1 Clove of garlic
- 1 Bay leaf
- 70 g Polenta semolina
- 30 g Finely grated Parmesan
- Pepper salt
Preparation:
- Wash and dry rabbit parts. For the rabbit, peel the carrots and celery and cut into not too small cubes. Peel the onion and garlic, chop finely. For the gremolata, wash, dry and finely chop parsley. Rub off the fine zest of the lemon and peel the garlic clove and chop it very finely. For the polenta, grate the Parmesan cheese finely and peel and press on 1 clove of garlic.
Preparation:
- Pepper and salt the rabbit all around, toss lightly in flour and knock off any excess. Then fry it in the clarified butter in the roaster on the stove, then take it out again and keep it ready on a plate for a short time. Preheat the oven to 200 ° O / bottom heat.
- Add olive oil to the frying fat in the roasting pan. First sauté the onions and garlic in it, then add the carrots and celery. After 2 minutes stir in tomato paste and sweat with it. Then deglaze with white wine and bring to the boil briefly. Add canned tomatoes, thyme, marjoram and bay leaves, season everything with pepper, salt and sugar, mix well and place the rabbit pieces in it.
- Close the roasting pan with a lid or aluminum foil and place in the oven for 30 minutes.
Polenta:
- Bring the milk, the pressed garlic clove and the bay leaf to the boil. Then stir in the polenta semolina, reduce the heat halfway and let it simmer gently for 1 minute. Season the polenta, turn the heat to minimum, put a lid on the pan and let it soak for 20 minutes. Then remove the garlic clove and bay leaf and stir in the Parmesan. Just keep warm until serving. Stir vigorously again before serving.
Gremolata:
- Mix the chopped parsley, finely chopped garlic and the fine lemon zest together. Keep ready.
Completion:
- Switch off the oven. Remove the lid or foil from the roasting pan, briefly take out the rabbit pieces and store on a plate in the oven. If the liquid in the vegetables is too reduced, fill it up with a little water and then lightly thicken with the starch mixed in water. Season again to taste before serving.
- Then arrange everything on the plate and spread gremolata over the meat and vegetables. A well-chilled Pinot Grigio goes well with it ……………. well then … 😉
Facebook Comments