Rabbit with Polenta

Ingredients

• 2 carrots
• 2 onions
• 250 g celery root
• 1.5 kg rabbit pre‑cooked in 8 pieces (1 rabbit)
• Salt
• pepper (ground)
• 2 tbsp Vegetable oil
• 1 tbsp Tomato Paste
• 200 ml dry white wine
• 250 ml game stock
• 200 ml milk
• 400 ml Vegetable broth
• Salt
• 150 g cornmeal (instant)
• 1 tbsp butter
• 2 Tomatoes
• 4 tbsp chives sprigs
• 1 splash Lemon juice
• pepper (ground)

Instructions

1. 1.

   Peel and dice the carrots, onions, and celery root. Rinse the rabbit and pat dry. Season with salt and pepper and brown all sides in hot oil in a roasting pan. Remove and set aside; roast the vegetables in the same pan. Add tomato paste briefly, deglaze with wine, and pour in some stock. Place the rabbit pieces on top of the vegetables and braise in the oven for about 40 minutes, turning occasionally and adding more stock as needed.

2. 2.

   For the polenta, bring milk, broth, and a pinch of salt to a boil. Whisk in the cornmeal slowly with a whisk. Cover and simmer over low heat for 4–5 minutes. Remove the lid, stir in butter, and cook, stirring occasionally with a spoon, for another 5–10 minutes until creamy. Add more broth if necessary to keep it silky. Wash, quarter, seed, and dice the tomatoes. Mix into the polenta with 2 tbsp chives and season with lemon juice, salt, and pepper.

3. 3.

   Take the rabbit out of the oven and taste the sauce (and thicken if desired).

4. 4.

   Spread the polenta on plates, place a piece of rabbit roast on top, spoon some sauce over it, sprinkle remaining chives. Serve the pan drippings alongside.