Rabbit is a lean, all-white meat with a mild flavor. Braise them whole allows the tender meat to fall off the bone and allows for minimal waste. Serves 4.
- 1 - 3lb. Whole Rabbit
- 3T. Olive Oil
- 8 cloves Garlic, Peeled and Smashed
- 4 sprigs Rosemary
- 2 Rabbit, Bacon Rosemary Sausages, Casing Removed
- 2c Dry Red Wine (Pinot Noir)
- 1/2c Instant Polenta
- 4T Heavy Cream
- 1/2c Toma Celena, Grated
- 1 1/2 oz. Berkshire Blue, Crumbled
Preheat the oven to 375 degrees.
Heat oil in a large heavy skillet over medium-high heat. Add the rabbit to skillet and brown well all over, 4 to 6 minutes per side.
Transfer rabbit to a medium roasting pan and scatter garlic and rosemary into pan. Break up sausage meat and add to pan. Add enough wine to pan. Season to taste with salt and pepper. Tightly cover pan with heavy-duty foil, then pierce in 3 or 4 places to allow steam to escape. Transfer to oven and braise until rabbit is tender, 60-90mins.
Bring 2 1/2 cups water to a boil in a medium pot over medium-high heat. Gradually add polenta in a slow, steady stream, whisking constantly. Reduce heat to medium-low and cook, stirring constantly, until polenta is very thick, 4–5 minutes. Stir in 4 tbsp. of the heavy cream. Add Toma Celena and Berkshire Blue, season to taste with salt and pepper, and stir well.
Remove the rabbit from the oven and allow to cool slightly, When cool enough to handle, pull the meat from the bone. Divide polenta between 4 warm plates. Place rabbit on polenta. Garnish each plate with some of the sausage, 1 clove of the garlic, and 1 sprig of the rosemary.
