Rabbit With Spring Vegetable Ragu And Polenta Recipes

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SOUTHWESTERN BRAISED RABBIT WITH BLACK BEANS AND FRIED POLENTA



Southwestern Braised Rabbit with Black Beans and Fried Polenta image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 8 servings

Number Of Ingredients 30

1 onion, sliced
Bacon fat or oil, for the pot
1 red sweet pepper, cut into medium dice
5 cloves garlic, diced
1 tablespoon chili powder
1 tablespoon paprika
1 pound black beans, soaked overnight and drained
Kosher salt and freshly ground black pepper
2 medium onions, cut into medium dice
Bacon fat or oil, for the pot
8 cloves garlic, minced
2 tablespoons paprika
3 tablespoons chili powder
1 tablespoon tandoori spice
1 tablespoon Cajun spice
1 cup diced sweet peppers
1 cup diced celery
1 to 2 jalapeños, finely diced
1 cup dark beer
8 rabbit hindquarters
1/3 cup brown sugar
Kosher salt and freshly ground black pepper
1/4 cup clarified butter, plus more for frying the polenta
1/2 cup finely diced onions
1/4 cup finely diced sweet pepper
5 cloves garlic, minced
1 tablespoon chili powder
3 cups chicken stock, plus more if needed
1 cup polenta
Kosher salt and freshly ground black pepper

Steps:

  • For the black beans: Sauté the onions in some bacon fat or oil in a large pot over medium to medium-high heat until dark golden brown and caramelized, about 15 minutes. Add the red pepper and garlic and cook for another 5 minutes. Add the chili powder and paprika, then add the beans and cover with fresh water by 2 inches. Bring to a simmer and cook until the beans are tender, 1 to 1 1/2 hours. Season with salt and pepper.
  • For the braised rabbit: Preheat the oven to 325 degrees F.
  • Sauté the onions in some bacon fat or oil in a large pot over medium to medium-high heat until dark golden brown and caramelized, about 15 minutes. Add the garlic, paprika, chili powder, tandoori spice, Cajun spice, peppers, celery and jalapeños and sauté until the spices start to stick, about 5 minutes. Deglaze with the beer and reduce. Add the rabbit and brown very slightly. Cover with water and add the brown sugar and salt and pepper to taste. Bring to a boil, reduce to a simmer, cover, transfer to the oven and cook until the rabbit is just tender, about 1 hour.
  • For the polenta: Add the butter to a saucepan and heat until hot. Add the onions, peppers, garlic and chili powder and sauté until the vegetables are soft. Add the chicken stock, bring to boil, reduce to a simmer and slowly whisk in the polenta. Simmer for 6 to 8 minutes, adding more stock as necessary to get a fairly thick consistency. Season with salt and pepper. Pour into a shallow pan and let set to cut later for frying.
  • When ready to fry, cut into pieces and fry in clarified butter until golden brown.

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