Rabbit with orange, fennel and polenta

00. Matt Tebbutt recipe template

Preparation time
overnight

Cooking time
over 2 hours

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

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

  • ½ tsp salt
  • 1 bay leaf
  • 250g/9oz polenta
  • 200g/7oz fontina or tallegio, grated
  • 80g/3oz unsalted butter
  • 150ml/5fl oz full-fat milk
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