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Coniglio con pancetta e senape (rabbit with pancetta and mustard)
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Prep Time:
90 minutes
90 minutes
Cook Time:
80 minutes
80 minutes
Total Time:
170 minutes
170 minutes
Cook rabbit with mustard, pancetta for bold, mellow flavors in a rustic, hearty dish.
Ingredients:
- 2 x 1.7kg farmed rabbits, jointed into 8 pieces (see Notes)
- 60ml olive oil
- 2 onions, thinly sliced
- 6 slices flat pancetta, chopped (see Notes)
- 4 garlic cloves, finely chopped
- 250ml verjuice
- 500ml chicken stock
- 46.80 gm Dijon mustard or truffle mustard (see Notes)
- 2 bay leaves
- 2 thyme sprigs
- 40.80 gm mascarpone cheese
- 82.50 ml flat-leaf parsley, finely chopped, plus extra to serve
- 750ml chicken stock
- 250ml milk
- 170g polenta
- 50g unsalted butter
Instructions:
- Preheat the oven to 170 degrees Celsius.
- Season the rabbit generously with salt and pepper. In a large flameproof casserole, heat 2 tablespoons of olive oil over medium-high heat. Sear the rabbit in batches for 3-4 minutes until it is beautifully golden on all sides. Transfer the rabbit to a plate and keep it aside.
- Sauté the onion and pancetta for 3-4 minutes until the onion is soft. Mix in the garlic and cook for another 2 minutes. Pour in the verjuice and simmer for 2 minutes to deglaze the pan. Stir in the stock, mustard, and herbs, then bring to a boil.
- Place the rabbit back into the dish, cover it, and bake for 1 hour or until the meat is tender and starts to fall off the bone.
- In a large saucepan over medium-high heat, bring chicken stock or water to a boil. Lower the heat, add milk, then gently pour polenta into the saucepan while whisking continuously until fully mixed. Cook for 5 minutes, stirring constantly until thickened. Add butter, season generously, and transfer the mixture to an oiled 20cm x 30cm shallow baking tray. Allow it to cool and then refrigerate for 1 hour until set.
- Preheat a chargrill pan over high heat. Cut polenta into sixteen 4cm x 10cm fingers. Brush both sides with the reserved oil. Grill for 3 minutes per side until charred and warmed. Keep polenta warm.
- Take out the rabbit from the casserole and set it aside. Place the casserole over low heat and whisk in mascarpone and parsley until smooth. Put the rabbit back into the dish.
- Serve the grilled polenta and rabbit on plates, generously spoon sauce over them, sprinkle with parsley, and enjoy.