Rabbit Braised in Oregon Pinot Gris and Rosemary with Gorgonzola Polenta
Rabbit, an often overlooked meat, is delicious in this rich, braised dish.
Ingredients
- 1 3-lb. whole rabbit
- 3 tbsp. olive oil
- 8 cloves garlic, lightly crushed and peeled
- 8 small sprigs fresh rosemary
- 2 sweet Italian sausages, casings removed
- 1 <sup>1</sup>⁄<sub>2</sub>-2 cups Oregon pinot gris
- Salt and freshly ground black pepper
- <sup>1</sup>⁄<sub>2</sub> cup instant polenta
- 4-6 tbsp. half-and-half
- <sup>1</sup>⁄<sub>2</sub> cup freshly grated parmigiano-reggiano
- 1 <sup>1</sup>⁄<sub>2</sub> oz. gorgonzola, crumbled
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