Braised Rabbit Over Polenta with Pan-Fried Radishes | Saveur

Ingredients

• 1 medium leek, washed
• 1 whole 2½–3 lb. rabbit
• 1 cup plus 2 Tbsp. vegetable oil, divided
• Kosher salt and freshly ground black pepper
• 4 cups chicken stock
• 2 cups dry white wine
• 1 Tbsp. chopped fresh oregano leaves
• 6 fresh bay leaves, or 12 dried
• 6 juniper berries
• 1 Tbsp. Dijon mustard
• 1 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• 1 bunch red radishes (8–12 oz.), greens left attached, scrubbed and halved lengthwise
• 12 large dandelion leaves
• 2 garlic cloves, finely chopped
• Kosher salt
• 2 cups whole milk, divided
• ½ cup fine yellow grits or polenta
• 4 Tbsp. unsalted butter
• Kosher salt, to taste