Rabbit Ragu with Wild Mushrooms Over Soft Polenta Recipe

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Type: Rabbit Ragu with Wild Mushrooms Over Soft Polenta Free Cooking Recipe – Pasta

Simply good!

Ingredients / Directions

frying rabbits
cut into pieces
Salt and ground black pepper to taste
4 tbsp olive oil
1 1/2 cup(s) chopped onions
1 cup(s) chopped carrot
1/2 cup(s) chopped celery
1 tbsp chopped garlic
2 cup(s) chopped fresh or canned diced tomatoes
in juice
1 tbsp chopped fresh rosemary leaves
2 teaspoon fresh thyme
1/2 teaspoon whole fennel seed
2 1/2 cup(s) hearty red wine
4 cup(s) rich chicken stock

For the Mushroom:
1/2 oz dried porcini
and coarsely chopped
2 tbsp minced shallots
3 cup(s) thickly-sliced wild mushrooms – such as chantrelle
2 tbsp slivered sundried tomatoes
1/4 cup(s) pitted
sliced oil-cured or nicoise olives
1 teaspoon grated lemon zest
4 oz gorgonzola cheese
serving-size cubes
Fresh chopped basil leaves Dust the rabbit with flour and season liberally with salt and pepper.
Add 2 tbsp olive oil to an oven-proof pan and brown rabbit pieces on all sides. Remove rabbit and set aside.
Add onions
celery and garlic to pan and cook until just beginning to brown. Add tomatoes
fennel seed
wine and stock and bring to a boil.
Add rabbit
cover and place in a preheated 350 degree oven for 50 to 60 minutes or until rabbit is very tender and falling off the bone. Strain reserving all of the braising juices.
Remove rabbit and discard bones and braising vegetables. Set rabbit meat aside.
Place juices in a saucepan and reduce over high heat by 1/2 or until lightly thickened. Season with salt and pepper and keep warm. While braising liquid is reducing
prepare mushrooms.
Add porcini
shallots and remaining 2 tbsp olive oil to a saute pan and quickly saute until just beginning to color. Add fresh mushrooms and saute until softened. Stir in tomatoes
olives and lemon zest and season to taste with salt and pepper. Set aside and keep warm.
Spoon polenta in a large shallow bowl and make a well in the center. Place a portion of gorgonzola in center and top with boned rabbit and the mushroom mixture. Ladle reduced sauce over and around and sprinkle chopped basil over all. Serve immediately.

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