Jugged rabbit with polenta
Instructions
Clean the rabbit and cut it into pieces.
Put it in a bowl, cover it with red wine, add all the spices (garlic, Rosemary, Sage, bay leaf, thyme, Basil and cloves) and let it marinate for 48 hours.
After this period, drain the rabbit from the marinade, dry well and sauté in a pan where you already fried in oil and butter 20 g of onion, celery and carrot and minced lard.
When the meat has taken a uniform golden brown add with some of marinade, sweet fire, and cook for about an hour.
Half-cooked, salted and peppered.
Meanwhile, in another saucepan melt the butter, then add sugar, cocoa, flour and rum.
Mix well so they have a sauce without lumps and add the pieces of rabbit.
At the last moment add the cream and leave on the fire for a few minutes, yet the time required because everything is well blended.
Jugged rabbit served with a steaming polenta made with corn flour, 1.
2 litres of water and a handful of coarse salt.
Ingredients and dosing for 6 persons
- 1 rabbit from 1400 g
- 200 cl of full-bodied red wine
- 1 slice of bacon
- 1 tablespoon of sugar
- 1 dram of rum
- 1 tablespoon of flour
- 1 tablespoon of bitter cocoa powder
- 150 g of cream
- 1 tablespoon of chopped onion
- 1 carrot
- 1 stalk of celery
- 1 clove of garlic
- 1 sprig of rosemary
- 1 sprig of thyme
- 1 leaf of laurel
- 2 leaves sage
- 3 leaves basil
- 3 cloves
- 40 g of butter
- 3 tablespoons of olive oil
- Salt
- Pepper
- 500 g of cornmeal for polenta