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Rabbit with cream sauce and polenta

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Ingredients for 4 servings:

  • 4 rabbit legs
  • 200 g smoked bacon
  • 1 onion(s)
  • 5 garlic cloves
  • 3 tbsp clarified butter
  • 1 tbsp, leveled flour
  • 0.2 liters of white wine (Riesling)
  • 3 tbsp balsamic vinegar
  • 1 pinch of nutmeg, grated
  • 2 egg yolks
  • 100 g cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Rabbit with polenta

In a large pan, fry the legs in clarified butter until golden brown. Add the diced bacon and fry for a few minutes. Sprinkle with flour. Deglaze with the wine and vinegar. Press in the finely chopped onion, nutmeg, 4 whole garlic cloves, and 1 finely chopped clove, then season with salt and pepper. Cover the pan and cook over low heat for a good hour. Remove the legs and keep warm on a preheated plate. Thicken the sauce with egg yolk and cream. Pour the sauce over the meat and serve with polenta. Wide tagliatelle pasta also works well instead of polenta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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