Rabbit season has a special spot in my heart. (And I guess in my stomach too 😅) Tried something new and absolutely loved the way it turned out! Give it a try and let me know what you think!
Prep time: 5 minutes.
Cook time: 1 hour 45 minutes
2-3 rabbits, deboned and cut into 1 inch thick pieces
1 small onion
4 oz Pancetta, diced
3 cloves garlic, minced
2 tbsp AP flour
1 cup heavy cream
1 cup chicken broth
1/2 of a lemon, juiced & zested
2 tablespoons finely chopped flat leaf parsley
Butter or oil
For the Polenta
3 cups chicken broth (or water)
1 package quick-cooking polenta (about 2 cups)
1/2 cup freshly grated Parmesan cheese
3 tablespoons unsalted butter
In a large pan over medium-high heat, warm butter or oil. Once hot, lightly brown rabbit pieces. Remove from heat and set aside.
The in same pan, add more butter or oil, then add diced onion and pancetta. Cook for approximately 5 mins until pancetta is crispy and onions start to become tender.
Add in garlic and stir. Cook for 1 minute.
Sprinkle the pancetta, onion and garlic with flour, then mix until evenly coated.
Add in heavy cream, chicken broth, parsley, lemon zest and lemon juice. Bring to boil then reduce heat to low. Add in rabbit and cover and simmer for 1 hour.
Remove the lid and continue cooking for about 20 minutes. Sauce should start to thicken.
Serve over polenta or substitute for mashed potatoes.
For the polenta:
Bring the water or broth to the boil, stir in the polenta then reduce the heat and simmer over a low heat for approx. 4 mins., stirring constantly to form a thick puree.
Stir in the Parmesan and butter. Add salt and pepper to taste.