Braised Rabbit Ragu With Wild Mushrooms Over Soft Polenta Recipe - Cooking Index
Braised Rabbit Ragu With Wild Mushrooms Over Soft Polenta Recipe - Cooking Index
The original recipe title as listed is "Braised Rabbit Ragu With Wild Mushrooms Over Soft Polenta With Gorgonzola Cheese".
Type: Game| 2 | Frying rabbits - cut into pieces | |
| Flour | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 4 tablespoons | Olive oil | |
| 1 1/2 cups | Chopped onions | |
| 1 cup | Chopped carrot | |
| 1/2 cup | Chopped celery | |
| 1 tablespoon | Chopped garlic | |
| 2 cups | Chopped fresh or canned diced tomatoes - in juice | |
| 1 tablespoon | Chopped fresh rosemary leaves | |
| 2 teaspoons | Fresh thyme | |
| 1/2 teaspoon | Whole fennel seed | |
| 2 1/2 cups | Hearty red wine | |
| 4 cups | Rich chicken stock | |
| For The Mushrooms | ||
| 1/2 oz | Dried porcini - rehydrated, and coarsely chopped | |
| 2 tablespoons | Minced shallots | |
| 3 cups | Thickly-sliced wild mushrooms | |
| (such as chantrelle, oyster, shiitake, | ||
| Etc.) | ||
| 2 tablespoons | Slivered sundried tomatoes - optional | |
| 1/4 cup | Pitted, sliced oil-cured or nicoise olives | |
| 1 teaspoon | Grated lemon zest | |
| Polenta - see * Note | ||
| 4 oz | Gorgonzola cheese - serving-size cubes | |
| Garnish | ||
| Fresh chopped basil leaves |
* 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
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