[CH] last night.......
Mary-Anne Durkee (shantihhh@yahoo.com)
Wed, 12 Feb 2003 15:09:37 -0800 (PST)
Coniglio alla Cacciatora ala Mary-Anne
This was a great comfort meal nothing like wabbit and
polenta on a cold night.
Hunter's Style Rabbit
(Chicken can be used)
1 rabbit 3#
salt to taste
3 tablespoons XXX virgin olive oil
1 yellow onion, sliced
4 cloves of garlic, minced
2 large carrots, peeled and chopped
2 celery stalks, chopped
12 medium sized mushrooms quartered
˝ cup dry white wine
1 quart jar of heirloom tomatoes
1 sprig rosemary
2 tablespoons chopped fresh sage
1 bay leaf
1 cup pitted Kalamata Olives
freshly ground pepper to taste
red pepper flakes to taste* I used a lot of those
pizza type flakes, could use some Red Savina to really
kick it up a few notches
Cut the rabbit into 8 pieces: forelegs, hind legs
(cut in two if desired), cut the body into 4 sections
of saddle or loin
Rinse the rabbit pieces and pat dry. Sprinkle lightly
with salt.
In a large skillet over medium heat, warm 2
tablespoons of olive oil. Add the rabbit and brown
well on all sides, about 10 minutes. Transfer rabbit
to a plate.
Add the remaining 1 tablespoon of olive oil to the
same skillet over medium heat, add the onions, and
sauté until they become soft, about 3 minutes. Add
the garlic, carrots, celery and cook, stirring often,
until tender, about 8 minutes.
Raise the heat to high, pour in the wine deglaze the
pan, scraping all the browned bits from the bottom of
the pan. Cook the wine and pan juices until reduced
by half, about 5 minutes. Add the tomatoes, rosemary,
sage, bay leaf, and chiles if desired. Bring the
mixture to a boil. Reduce the heat Add the mushrooms,
return the rabbit pieces to the pan. Spoon the sauce
over the meat, cover the pan and cook gently on very
low for about 45 minutes. Occasionally stir and turn
pieces over from time to time, until meat is fork
tender.
Transfer the meat to a warmed serving platter and
cover loosely with tin foil to retain heat and
moisture. Cook the sauce over high heat for about 5
to 7 minutes to thicken, stirring to keep from
sticking.
Remove and discard the rosemary sprig and bay leaf.
Then stir in the olives. Season with salt and
pepper. Pour the sauce over the meat if serving
family style*. Serve immediately.
Polenta is the perfect accompaniment for this dish.
*We plated by placing a nice portion of creamy polenta
on the center of the plate about ˝" deep and about 7"
diameter. Place rabbit pieces on top of the polenta,
scoop sauce over the rabbit.
Serve with a medium body red wine such as a Syrah
Polenta: I like Farina di Mais Mulino Sobrino*. This
is a much finer grind and quality and makes creamy
polenta. Make with some parsley and freshly grated
Reggiano-Parmesano
*Richly flavored cornmeal from Renzo Sobrino's mill in
Piemonte. Renzo Sobrino uses an ancient variety of
corn, called red corn, to produce his farina per
polenta. He hand picks the corn, air dries it, and
then grinds it in a traditional stone mill. The result
is a flavorful, fine-textured cornmeal that's perfect
for baking, making sweet porridge, and preparing
delicate polenta dishes with cheese, milk, butter, or
wild mushroom sauces. This flour is vacuum-packed.
After opening, let breathe for an hour. This type of
cornmeal is best cooked for at least 20 minutes: The
more time it spends on the stovetop, the more
flavorful it becomes.
I buy it at a local Italian Market A. G. Ferrari's in
Lafayette, CA NO affliation!
http://www.agferrari.com/index.php/welcome.html
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