Braised Rabbit Over Polenta with Pan-Fried Radishes

Name: Braised Rabbit Over Polenta with Pan-Fried Radishes
Ingredients: 1 medium leek, washed; 1 whole 2½–3 lb. rabbit; 1 cup plus 2 Tbsp. vegetable oil, divided; Kosher salt; 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; 2 cups whole milk, divided; ½ cup fine yellow grits or polenta; 4 Tbsp. unsalted butter; Kosher salt, to taste

www.saveur.com

This braised rabbit recipe with pan-fried radishes and creamy polenta is a meal-in-one that’s perfect for casual entertaining.

View full recipe on www.saveur.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

Share this recipe:

Cooking tools:

Dutch oven
Food processor
Fine-mesh sieve
Tongs
Slotted spoon
Whisk
Skillet
Saucepan
Mixing bowl
Cutting board
Chef's knife
Serving platter
Stove
Measuring cup
Measuring spoon

Ingredients

1 medium leek, washed
1 whole 2½–3 lb. rabbit
1 cup plus 2 Tbsp. vegetable oil, divided
Kosher salt
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
2 cups whole milk, divided
½ cup fine yellow grits or polenta
4 Tbsp. unsalted butter
Kosher salt, to taste