For the Rack of Rabbit
For the Porcini Mushrooms
For the Polenta
For the Black Current Jam
Place the rabbit saddles in a large flat tray and add all the above ingredients.
Drizzle with some olive oil, cover and marinate for at least 24 hours.
Preheat oven to 375 degrees.
Line a skillet pan with olive oil.
Place the rabbit saddles into the pan, and on medium-high heat, brown on all sides (about 2-3 minutes).
Once browning is done, place the rabbit saddles onto a baking pan and cook in a preheated oven for 6-7 minutes.
Season the porcini mushrooms with salt and pepper.
Place the olive oil and the minced garlic in a skillet pan.
Sauté the mushrooms until golden brown (about 4 minutes) on medium-high heat.
Add the vincotto at the last second to coat the mushrooms.
Transfer mushrooms to a bowl, sprinkle with parmesan cheese and set aside.
Pour the chicken stock into a medium pot, then stir in polenta. Add the parmesan rind and bay leaves.
Bring the pot to a boil over high heat and add the olive oil.
With a wooden spoon, stir continuously, lowering the heat to medium-low.
After 30 minutes, the polenta should begin to take its texture (smooth with no clumps).
Add the wine, and season with the salt and pepper. Discard the parmesan rind.
Take a large glass baking dish and coat evenly with olive oil.
Pour in the polenta and sprinkle in the fresh herbs. Spread evenly and allow the polenta to cool.
Once the polenta is cool, cut into 3 inch by 3 inch pieces with a warm wet knife and set aside.
When ready to serve, coat a skillet pan with olive oil and place the polenta disk into the pan.
Cook on medium heat until golden on all sides.
In small stock pot, heat the reduced chicken stock to low boil.
Add the black currant jam and reduce further for 3-4 minutes until a silky smooth texture.
Add lemon juice and serve.
Place a piece of the polenta on the plate and sprinkle with the porcini mushrooms.
Drizzle with some extra virgin olive oil.
Take the rack of rabbit and sauce over with the black currant sauce.