Name: Slow-braised rabbit with roasted onions and buckwheat polenta
Yield: 8
Ingredients: Rabbit; 4 800 gm farmed rabbits (see note); 150 ml extra-virgin olive oil; 1 small onion, coarsely chopped; 2 carrots, coarsely chopped; 2 stalks celery heart, coarsely chopped; 2 cloves garlic; 200 gm unsalted butter; 500 gm small onions (cipollini, red pearl, red and golden shallots); 200 gm peeled and trimmed spring onions, blanched and refreshed; to serve marjoram and thyme sprigs; Buckwheat polenta; 150 gm unsalted butter; 2 golden shallots, finely chopped; 1 small clove garlic, finely chopped; 250 gm buckwheat polenta; 1 litre chicken stock, boiling (4 cups); 50 gm finely grated Reggiano; 100 ml pouring cream

Slow-braised rabbit with roasted onions and buckwheat polenta

A recipe from Australian Gourmet Traveller for slow-braised rabbit with roasted onions and buckwheat polenta by chef Peter Gilmore.

Serves 8

You’ll need time to make the rabbit stock, but it’s the weekend; kick back with a glass of wine while it simmers away. You may substitute with chicken stock.

Ingredients

Rabbit

4 800 gm farmed rabbits (see note)

150 ml extra-virgin olive oil

1 small onion, coarsely chopped

2 carrots, coarsely chopped

2 stalks celery heart, coarsely chopped

2 cloves garlic

200 gm unsalted butter

500 gm small onions (cipollini, red pearl, red and golden shallots)

200 gm peeled and trimmed spring onions, blanched and refreshed

to serve marjoram and thyme sprigs

Buckwheat polenta

150 gm unsalted butter

2 golden shallots, finely chopped

1 small clove garlic, finely chopped

250 gm buckwheat polenta

1 litre chicken stock, boiling (4 cups)

50 gm finely grated Reggiano

100 ml pouring cream

Method

Main

1.For rabbit stock, heat 50ml olive oil in a large heavy-based saucepan over medium-high heat, add rabbit carcasses and cook for 10 minutes or until browned. Add onion, carrot, celery, garlic and 50gm butter, and cook for 2 minutes, add 4 litres of water, bring to the boil, reduce heat and simmer for 3 hours, skimming occasionally. Strain stock through a muslin-lined sieve, discard solids and return stock to a clean saucepan over medium heat. Bring to the boil and cook for 1 hour or until reduced to 1½ litres (6 cups). Whisk in 50gm butter. Set aside.

2.Preheat oven to 160C. Heat 50ml olive oil in a large frying pan over medium heat, cook rabbit legs in batches for 10 minutes turning until golden, transfer to a roasting pan. Pour over reduced rabbit stock, cover with two layers of foil. Roast for 1½ hours, turning half way until tender. The liquid should simmer; if it comes to the boil, reduce oven temperature. Using a slotted spoon remove rabbit from sauce, cover with foil and keep warm. Place casserole over medium heat, bring to the boil and cook for 15 minutes or until sauce is reduced and syrupy, about 2 cups. Strain.

3.Meanwhile, increase oven to 180C. Combine small onions, remaining oil and butter in a roasting pan and season to taste. Roast onions for 30 minutes or until browned and tender, stirring occasionally. Keep warm.

4.For buckwheat polenta, heat 50gm butter in a heavy-based saucepan over low heat, add shallot and garlic and sauté for 5 minutes or until soft. Add polenta and stir to coat in onion mixture. Add 1 cup of chicken stock and cook for 25 minutes, adding more stock as liquid is absorbed and stirring occasionally until it reaches a porridge-like consistency. Add Reggiano, remaining butter and season to taste. Remove from heat, cover and stand for 15-20 minutes. Return to low heat, add cream and stir to combine. Cook for 2 minutes or until heated through. Keep warm.

5.To serve, add rabbit and all onions to sauce in casserole, turning to coat and cook for 5 minutes to heat through. Divide polenta among plates, top with rabbit, spoon over sauce and onions, scatter with herbs.

Note Rabbit is available from Vic’s Premium Quality Meat and select butchers. Ask your butcher to remove hind and front legs (these are for the braise). Remove loins from saddle and reserve for another use. Cut carcasses into pieces for the stock.
Notes

Chef Peter Gilmore Chef

Styling by Emma Knowles