Julio Castellano whips up another delicious River Cottage inspired recipe, perfect for those chilly winter nights!
For the Rabbit:
Ask the butcher to cut the Rabbit down into small sections around 2cm across in size.
Sear the pieces of meat in a hot pan all the way around, then save them to one side.
Sauté the diced onion, garlic, carrots, smoked paprika, turmeric, and cumin seeds in a large pan on medium heat until soft.
Next add the seared rabbit pieces to the pan and then tip in the Red wine, cook for 5 min.
Next add the diced tomatoes, sugar and water along with some salt & pepper
Then cover with a lid and simmer on low heat for 1.5hrs until the meat falls from the bones.
Check every 15 mins or so and add more water if necessary it should be a thick sauce but moist.
Once ready if desired, peel meat off the bones and put it back into the sauce it will make it more manageable to eat for your guests.
For the Polenta:
Pour the veg stock into a saucepan along with the butter and bay leaves.
Bring to the boil then turn down to a gentle simmer, add the polenta and
Whisk constantly to maintain a smooth consistency until the is polenta cooked, around 15 minutes.
Once cooked add the Parmesan cheese, remove the bay leaves and season with the salt & pepper to taste.
Place a nice dollop of the polenta on a main course plate, then put a quarter of the Rabbit along with the sauce on top.
Garnish with some more fresh thyme and enjoy this perfect dish for winter!
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe, Styling, Photography: Julio Castellano 2014
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