Rabbit Stew with Polenta Crust

Ingredients

• 4 rabbit legs (deboned meat about 600 g)
• 2 large onions
• 2 Garlic cloves
• 3 tbsp oil
• Salt
• ground black pepper
• 2 tbsp flour
• 1 bay leaf
• 500 g Potatoes
• 400 g Carrots
• 1 bunch parsley
• 220 g flour
• 100 g cornmeal
• 1 tsp salt
• 90 g cold butter
• 70 g pork lard
• 1 tbsp ice‑cold water
• cornmeal (for rolling)

Instructions

1. 1.

   Cut the meat into about 1 cm cubes. Peel onions and garlic. Dice onions finely. Press garlic through a press. Heat oil in a braising pot, sear the meat over high heat until browned all around. Finally add onions and garlic and brown them with the meat. Season well with salt and pepper. Sprinkle flour over the meat and stir briefly to toast, then whisk in about 250 ml water. Add the bay leaf, cover and simmer on low heat for about 30 minutes. Meanwhile, knead the dough by mixing flour, salt, butter, lard and water. If needed add another 1–2 tbsp ice‑cold water, wrap in cling film and refrigerate for 1–2 hours.

2. 2.

   Peel potatoes and carrots and cut into small cubes. Add to the meat, simmer everything together for about 20 more minutes. Wash parsley, dry by shaking and finely chop; mix into the ragout. Taste heavily and let cool for about 30 minutes. Preheat the oven to 200 °C. Take about one‑third of the dough and roll out on a lightly floured surface. Line a greased pan with the larger dough piece, fill with the meat ragout. Place the remaining dough on top, cut to fit and press edges evenly with fingertips. Bake in the oven for about 45 minutes.