1 lb. fresh blue foot mushrooms
1.5 lbs. rabbit meat stripped from bones
flour for dusting
1 onion chopped fine
2 carrots chopped fine
8 oz. dry white wine
salt & pepper
2 cups prepared polenta, trayed, cut in rectangles for frying
3 oz. bacon
1 stem fresh rosemary
1 stem celery sliced fine
1 cup stock
3 Tbsp. olive oil
Toss rabbit meat lightly in flour and fry in hot oil quickly
until both sides are cooked. Remove the rabbit from the pan and
set aside on a towel to drain.
Sauté bacon cubed, in remaining oil until brown and add
onion and carrots and cook until onions are translucent and carrots
have softened, approximately 6-7 minutes.
Add the Bluefoot mushrooms cut into even pieces and continue cooking
until softened. Add white wine and cook until almost completely
evaporated, and then add stock and stem of Rosemary. Return the
rabbit to the pan heating through, and add salt and pepper to
taste.
Sauté polenta rectangles in olive oil until crisp on both
sides while stew finishes. Serve the stew over the polenta in
soup bowls.
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