Rack of Rabbit with Polenta, Porcinis and Black Current Reduction

Rack of Rabbit with Polenta, Porcinis and Black Current Reduction
4 servings




For the Rack of Rabbit

rabbit saddles (see your butcher)
zest of one lemon
zest of one orange
zest of one lime
cloves of minced garlic
bay leaves
Tbsp of finely chopped rosemary
sprig of fresh thyme
white onion, roughly chopped

For the Porcini Mushrooms

small-medium porcini mushrooms, cleaned with damp towel
Tbsp of extra virgin olive oil
clove of garlic, minced
Tbsp of vincotto or marsala
cup of parmigiano/reggiano cheese

For the Polenta

cup of chicken stock
1 ⅓
cup of coarse polenta
lb(s) of parmegiano rind
bay leaves
Tbsp of extra virgin olive oil
cup of cabernet sauvignon
Tbsp of coarse salt
Tbsp of fresh rosemary
Tbsp of fresh flat leaf parsley

For the Black Current Jam

cup of chicken stock (reduced to ⅔)
cup of black currant jam (or replace with blueberry jam)
juice of 1 lemon


Step 1

Place the rabbit saddles in a large flat tray and add all the above ingredients.

Step 2

Drizzle with some olive oil, cover and marinate for at least 24 hours.

Step 3

Preheat oven to 375 degrees.

Step 4

Line a skillet pan with olive oil.

Step 5

Place the rabbit saddles into the pan, and on medium-high heat, brown on all sides (about 2-3 minutes).

Step 6

Once browning is done, place the rabbit saddles onto a baking pan and cook in a preheated oven for 6-7 minutes.

Step 7

Season the porcini mushrooms with salt and pepper.

Step 8

Place the olive oil and the minced garlic in a skillet pan.

Step 9

Sauté the mushrooms until golden brown (about 4 minutes) on medium-high heat.

Step 10

Add the vincotto at the last second to coat the mushrooms.

Step 11

Transfer mushrooms to a bowl, sprinkle with parmesan cheese and set aside.

Step 12

Pour the chicken stock into a medium pot, then stir in polenta. Add the parmesan rind and bay leaves.

Step 13

Bring the pot to a boil over high heat and add the olive oil.

Step 14

With a wooden spoon, stir continuously, lowering the heat to medium-low.

Step 15

After 30 minutes, the polenta should begin to take its texture (smooth with no clumps).

Step 16

Add the wine, and season with the salt and pepper. Discard the parmesan rind.

Step 17

Take a large glass baking dish and coat evenly with olive oil.

Step 18

Pour in the polenta and sprinkle in the fresh herbs. Spread evenly and allow the polenta to cool.

Step 19

Once the polenta is cool, cut into 3 inch by 3 inch pieces with a warm wet knife and set aside.

Step 20

When ready to serve, coat a skillet pan with olive oil and place the polenta disk into the pan.

Step 21

Cook on medium heat until golden on all sides.

Step 22

In small stock pot, heat the reduced chicken stock to low boil.

Step 23

Add the black currant jam and reduce further for 3-4 minutes until a silky smooth texture.

Step 24

Add lemon juice and serve.

Step 25

Place a piece of the polenta on the plate and sprinkle with the porcini mushrooms.

Step 26

Drizzle with some extra virgin olive oil.

Step 27

Take the rack of rabbit and sauce over with the black currant sauce.

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