Rabbit with orange, fennel and polenta
A comforting rabbit dish served with silky, cheesy polenta. Perfect for autumn.
Ingredients
For the rabbit
- 1 wild or farmed rabbit, jointed
- 150ml/5fl oz merlot or similar red wine
- 1 large orange, zest and juice
- 1 tsp allspice berries, freshly ground
- ½ tsp ground black pepper
- 3 tbsp dark rum
- 2 bay leaves
- 1 sprig rosemary
- 3 sticks celery, chopped
- 1 onion, chopped
- 1 fennel bulb, quartered
- 3 carrots, peeled and chopped
- 100g/3½ oz seasoned plain flour
- 150ml/5fl oz chicken stock
- 30g/1oz unsalted butter
- 2 tbsp parsley, chopped
For the polenta
Method
Place the rabbit joints in a large bowl with the wine, orange juice, zest, allspice, black pepper, rum, bay, rosemary and vegetables. Cover and marinate in the fridge overnight.
The next day, place the flour in a large shallow dish. Remove the rabbit from the liquid and place it in the flour ensuring the rabbit is covered all over. Pat any excess flour off.
Heat a heavy-bottom casserole over a medium heat, add a splash of olive oil, and then the rabbit. Fry until golden-brown. Once the rabbit has been coloured, add the marinade, including the vegetables and the stock. Cook gently for 1–2 hours or until the rabbit is cooked through.
Remove the rabbit and a few of the onions and fennel from the cooking liquor and keep warm. Strain and retain the liquor then put it in a pan over a high heat and reduce by half. Whisk in the butter and add the chopped parsley.
Meanwhile, to make the polenta, put 1 litre/1¾ pints water in a saucepan with the salt and bay leaf and bring to the boil. Gradually add the polenta, whisking all the time. Once it’s thickened enough to start to spit, lower the heat and keep cooking, stirring, until the polenta thickens. Remove the bay leaf and add the butter and cheese. Gradually add enough milk to loosen to your preferred consistency. Season to taste with salt and pepper.
Serve the rabbit with the sauce, reserved onions, fennel and the polenta.