Polenta And Rabbit Pie Hunter'S Style Recipe
Polenta And Rabbit Pie Hunter's Style is a wonderful dish that is perfect for a party with friend and colleagues! I served it just last weekend and my guest loved it. Follow this easy Polenta And Rabbit Pie Hunter's Style recipe, don’t miss it!
Ingredients
Rabbit 1 21/2 pound (about) rabbit, cut into 8 pieces
Liver from rabbit
1 cup dry red wine
1 garlic clove, halved
1/2 teaspoon whole leaf rosemary
1/4 teaspoon whole leaf marjoram
Pinch of whole leaf sage
Flour
6 tablespoons olive oil
1 large onion, chopped
1 1/2 cups peeled, seeded fresh tomatoes or drained canned tomatoes
1/3 cup black olives (preferably Kalamata olives packed in olive oil and vinegar)
2 tablespoons dried wild
mushrooms (preferably French or Italian variety), soaked in 1/2 cup hot water, undrained
1 teaspoon whole leaf basil
1 bay leaf
Salt and freshly ground pepper
Polenta
61/2 cups water
2 cups coarse cornmeal
3 ounces (3/4 cup) freshly grated imported Parmesan cheese
2 tablespoons (1/4 stick) butter
1 1/2 teaspoons whole leaf sage, crumbled
1 teaspoon salt
Butter (optional)
Directions
For rabbit: Combine rabbit, liver, wine, garlic, rosemary, marjoram and sage in large bowl.
Cover and refrigerate 24 hours, turning occasionally.
Drain rabbit, reserving marinade and garlic halves; mince garlic and set aside.
Pat rabbit dry with paper towels and dredge in flour, shaking off excess.
Heat oil in large skillet over medium-high heat.
Brown rabbit very well in 2 batches (do not crowd, or rabbit will steam rather than brown).
Transfer rabbit to platter.
Add onion to skillet and saute until golden.
Add garlic and saute another minute.
Stir in reserved marinade and boil about 2 minutes, scraping up any browned bits clinging to bottom of skillet.
Add tomatoes, olives, mushrooms with liquid, herbs, salt and pepper and blend well.
Bring sauce to gentle simmer.
Return rabbit to skillet, covering with sauce.
Cover and simmer until rabbit is tender, about 1 1/4 hours.
Remove from heat, skim off fat and allow sauce to cool.
Taste; if sauce seems weak, remove rabbit, return skillet to high heat and reduce sauce by 1/3.
When rabbit is cool enough to handle, remove meat from bones and cut into bite-size chunks.
Blend into sauce.
(Pit olives at this point, if desired.) For polenta: Generously grease 8 inch-square baking dish.
Bring water to boil in 4-quart heavy-bottomed saucepan.
Gradually stir in cornmeal, adding slowly so water does not stop boiling.
Reduce heat to medium-low and cook, stirring constantly, about 20 minutes.
Stir in remaining ingredients and blend well.
Pour into prepared dish and cool.
Cover and refrigerate overnight.
To assemble: Position rack in center of oven and preheat to 350°F.
Generously butter 8- to 9-cup souffle dish.
Carefully turn polenta out of pan and slice thinly.
Layer bottom of dish with 1/3 of polenta.
Cover with 1/2 of rabbit.
Add another 1/3 of polenta and remaining rabbit and top with remaining polenta.
Dot top with butter if desired.
Bake until hot throughout, about 1 to 1 12 hours.
Cover and refrigerate 24 hours, turning occasionally.
Drain rabbit, reserving marinade and garlic halves; mince garlic and set aside.
Pat rabbit dry with paper towels and dredge in flour, shaking off excess.
Heat oil in large skillet over medium-high heat.
Brown rabbit very well in 2 batches (do not crowd, or rabbit will steam rather than brown).
Transfer rabbit to platter.
Add onion to skillet and saute until golden.
Add garlic and saute another minute.
Stir in reserved marinade and boil about 2 minutes, scraping up any browned bits clinging to bottom of skillet.
Add tomatoes, olives, mushrooms with liquid, herbs, salt and pepper and blend well.
Bring sauce to gentle simmer.
Return rabbit to skillet, covering with sauce.
Cover and simmer until rabbit is tender, about 1 1/4 hours.
Remove from heat, skim off fat and allow sauce to cool.
Taste; if sauce seems weak, remove rabbit, return skillet to high heat and reduce sauce by 1/3.
When rabbit is cool enough to handle, remove meat from bones and cut into bite-size chunks.
Blend into sauce.
(Pit olives at this point, if desired.) For polenta: Generously grease 8 inch-square baking dish.
Bring water to boil in 4-quart heavy-bottomed saucepan.
Gradually stir in cornmeal, adding slowly so water does not stop boiling.
Reduce heat to medium-low and cook, stirring constantly, about 20 minutes.
Stir in remaining ingredients and blend well.
Pour into prepared dish and cool.
Cover and refrigerate overnight.
To assemble: Position rack in center of oven and preheat to 350°F.
Generously butter 8- to 9-cup souffle dish.
Carefully turn polenta out of pan and slice thinly.
Layer bottom of dish with 1/3 of polenta.
Cover with 1/2 of rabbit.
Add another 1/3 of polenta and remaining rabbit and top with remaining polenta.
Dot top with butter if desired.
Bake until hot throughout, about 1 to 1 12 hours.
