Braised Rabbit with Tarragon, Grapes, and Porcini Polenta Recipe | James Beard Foundation

Name: Braised Rabbit with Tarragon, Grapes, and Porcini Polenta Recipe | James Beard Foundation
Ingredients: One 2 1/2 to 3-pound rabbit, cut into 8 pieces and rinsed (you can have a butcher break down the rabbit for you); 1/4 cup plus 2 tablespoons all-purpose flour; Salt; pepper; 2 tablespoons olive oil; 3 stalks celery, chopped; 2 medium carrots, chopped; 1 medium onion, chopped; 1 bay leaf; 1/2 cup dry white wine; 5 1/2 cups chicken stock, divided; 1/2 cup dried porcini mushrooms; 1 teaspoon salt; 3/4 cup plus 2 tablespoons cornmeal; 2 1/2 tablespoons unsalted butter, divided; 1 cup red, white, or a combination of seedless grapes, sliced in half lengthwise; 4 sprigs fresh tarragon, chopped; White truffle oil for garnish (optional)

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Inspired by the game-heavy cuisine of ancient Rome, this comforting braised rabbit dish is brightened with puckery grapes.

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Ingredients

One 2 1/2 to 3-pound rabbit, cut into 8 pieces and rinsed (you can have a butcher break down the rabbit for you)
1/4 cup plus 2 tablespoons all-purpose flour
Salt
pepper
2 tablespoons olive oil
3 stalks celery, chopped
2 medium carrots, chopped
1 medium onion, chopped
1 bay leaf
1/2 cup dry white wine
5 1/2 cups chicken stock, divided
1/2 cup dried porcini mushrooms
1 teaspoon salt
3/4 cup plus 2 tablespoons cornmeal
2 1/2 tablespoons unsalted butter, divided
1 cup red, white, or a combination of seedless grapes, sliced in half lengthwise
4 sprigs fresh tarragon, chopped
White truffle oil for garnish (optional)