Rabbit with garlic and rosemary & spinach polenta
Place the remaining garlic and rosemary sprigs in the roasting tin, add 125ml water. Roast for about 40-45 minutes, turning the pieces about every 10 minutes. If you want the meat to take on colour, turn on the grill for the last 5 minutes.
Ingredients · Servings For 4–6 people
- 1 pc rabbit
- 2 tbsp olive oil
- 80 ml white wine
- 8 cloves garlic
- 5 sprigs rosemary
- 320ml milk
- 80g butter
- 160 g polenta
- 3 handfuls baby spinach
- 50 g parmesan cheese
Method · 5 h 45 min
- Place the rabbit pieces in a baking dish. In a bowl, mix the olive oil, white wine, 4 grated garlic cloves, chopped rosemary leaves, salt and pepper. Pour over the rabbit and turn the pieces in the marinade a few times. Cover with cling film and refrigerate to marinate for at least 1 hour, but preferably 3-4 hours. Remove from the fridge about 30 minutes before baking. Preheat the oven to 200°C.
- Place the remaining garlic and rosemary sprigs in a roasting tin and add 125ml of water. Roast for about 40-45 minutes, turning the pieces about every 10 minutes. If you want the meat to take on colour, turn on the grill for the last 5 minutes. The front legs and parts with thinner meat can be removed from the oven earlier if they reach 71°C inside (without a thermometer - the juice that comes out when you stick a skewer into the thickest part should be clear, the meat should separate well from the bones). Thanks to the thermometer, the rabbit will be well cooked but not dry. Eat with spinach polenta and the roast garnished with fresh rosemary.
- For the polenta, bring the milk and butter with 1 liter of water to the boil in a heavy-bottomed saucepan. Stir in 1 5 teaspoons of salt. Then gradually add the polenta, stirring constantly with a whisk. Reduce the heat to very low, cover and continue to cook the polenta for 25–30 minutes until it is thick and fluffy and begins to separate from the sides of the pan. Stir occasionally to prevent the polenta from sticking. Then set aside and stir the baby spinach and Parmesan into the polenta and add salt to taste.