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

Braised Rabbit with Wild Mushroom Ragout and Polenta
A sophisticated dish featuring tender rabbit, earthy wild mushrooms, and creamy polenta.
Braised Rabbit with Wild Mushroom Ragout and Polenta
Ingredients:
1
Servings
  • 1
    kg
     rabbit
  • 200
    g
     wild mushrooms
  • 150
    g
     polenta
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 500
    ml
     chicken stock
  • 200
    ml
     white wine
  • 50
    g
     butter
  • 5
    g
     thyme
  • 30
    ml
     olive oil
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 120 minutes
Braised Rabbit with Wild Mushroom Ragout and Polenta
Instructions:
  1. Preheat the oven to 180°C.
  2. Season the rabbit with salt and pepper.
  3. In a large ovenproof pan, heat olive oil over medium-high heat.
  4. Brown the rabbit pieces on all sides, then remove from the pan.
  5. In the same pan, add butter and sauté onions and garlic until translucent.
  6. Add wild mushrooms and cook until they release their moisture.
  7. Deglaze the pan with white wine, scraping up any browned bits.
  8. Return the rabbit to the pan, add chicken stock and thyme.
  9. Cover and transfer to the oven. Braise for about 1.5 hours until tender.
  10. Meanwhile, cook polenta according to package instructions.
  11. Serve the braised rabbit over a bed of creamy polenta.
Nutrition Per Serving 1500 g Per 100g
Energy 1747 kcal 116 kcal
Protein 150 g 10.0 g
Fibre 10 g 0.7 g
Salt 5 g 0.3 g
Sugar 5 g 0.3 g
Carbohydrates 100 g 6.7 g
Fat 90 g 6.0 g
  • 1
    kg
     rabbit
  • 200
    g
     wild mushrooms
  • 150
    g
     polenta
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 500
    ml
     chicken stock
  • 200
    ml
     white wine
  • 50
    g
     butter
  • 5
    g
     thyme
  • 30
    ml
     olive oil
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Season the rabbit with salt and pepper.

In a large ovenproof pan, heat olive oil over medium-high heat.

Brown the rabbit pieces on all sides, then remove from the pan.

In the same pan, add butter and sauté onions and garlic until translucent.

Add wild mushrooms and cook until they release their moisture.

Deglaze the pan with white wine, scraping up any browned bits.

Return the rabbit to the pan, add chicken stock and thyme.

Cover and transfer to the oven. Braise for about 1.5 hours until tender.

Meanwhile, cook polenta according to package instructions.

Serve the braised rabbit over a bed of creamy polenta.

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