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Braised Rabbit with Truffle Polenta and Wild Mushroom Ragout
Braised Rabbit with Truffle Polenta and Wild Mushroom Ragout

Braised Rabbit with Truffle Polenta and Wild Mushroom Ragout
A sophisticated dish featuring tender braised rabbit, creamy truffle-infused polenta, and a rich wild mushroom ragout.
Braised Rabbit with Truffle Polenta and Wild Mushroom Ragout
Ingredients:
1
Servings
  • 1
    kg
     rabbit
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     celery
  • 250
    ml
     red wine
  • 500
    ml
     chicken stock
  • 200
    g
     polenta
  • 1
    tbsp
     truffle oil
  • 50
    g
     parmesan cheese
  • 200
    g
     wild mushrooms
  • 5
    g
     thyme
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 120 minutes
Braised Rabbit with Truffle Polenta and Wild Mushroom Ragout
Instructions:
  1. Preheat oven to 160°C.
  2. Season rabbit with salt and pepper.
  3. Heat olive oil in a large ovenproof pot over medium heat.
  4. Brown rabbit pieces on all sides, then remove from pot.
  5. Add onion, garlic, carrot, and celery to the pot; sauté until softened.
  6. Pour in red wine; simmer until reduced by half.
  7. Return rabbit to the pot; add chicken stock and thyme.
  8. Cover and transfer to oven; braise for 1.5 hours until tender.
  9. Meanwhile, cook polenta according to package instructions.
  10. Stir in truffle oil and parmesan cheese into polenta; keep warm.
  11. Sauté wild mushrooms in a separate pan until golden brown.
  12. Serve braised rabbit over truffle polenta with mushroom ragout on top.
Nutrition Per Serving 1500 g Per 100g
Energy 1716 kcal 114 kcal
Protein 120 g 8.0 g
Fibre 12 g 0.8 g
Salt 3 g 0.2 g
Sugar 10 g 0.7 g
Carbohydrates 150 g 10.0 g
Fat 80 g 5.3 g
  • 1
    kg
     rabbit
  • 2
    tbsp
     olive oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 100
    g
     carrot
  • 100
    g
     celery
  • 250
    ml
     red wine
  • 500
    ml
     chicken stock
  • 200
    g
     polenta
  • 1
    tbsp
     truffle oil
  • 50
    g
     parmesan cheese
  • 200
    g
     wild mushrooms
  • 5
    g
     thyme
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Preheat oven to 160°C.

Season rabbit with salt and pepper.

Heat olive oil in a large ovenproof pot over medium heat.

Brown rabbit pieces on all sides, then remove from pot.

Add onion, garlic, carrot, and celery to the pot; sauté until softened.

Pour in red wine; simmer until reduced by half.

Return rabbit to the pot; add chicken stock and thyme.

Cover and transfer to oven; braise for 1.5 hours until tender.

Meanwhile, cook polenta according to package instructions.

Stir in truffle oil and parmesan cheese into polenta; keep warm.

Sauté wild mushrooms in a separate pan until golden brown.

Serve braised rabbit over truffle polenta with mushroom ragout on top.

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