Rabbit, My Nemesis

I have a strange relationship with rabbit. Namely, I find myself unable to produce a quality finished product. And because I have never cooked rabbit and had it turn out the way it is supposed to turn out, I keep sticking to recipes, which fail.

Well, I did manage to inch closer to an acceptable product here, but still not quite there yet. I think I need to cook it for just a bit longer, maybe 20 minutes or so.

The good news is that the polenta cake was AWESOME and the simple saute of Savoy cabbage and smoky bacon were a nice accompaniment. Low temp and long cooking time is the way to go with rabbit, and I might have left it in the oven longer if we weren't so damn hungry at dinner time last night. If you try this (the flavors WERE right), cook it a little longer than the recipe calls for.

Braised Rabbit with Aged Balsamic Vinegar
2 rabbits, cut into loin and leg-thigh pieces
1 bottle dry white wine
3 tablespoons white wine vinegar
leaves from 1 bunch sage, minced
Leaves from 3 sprigs rosemary, minced
½ bunch flat-leaf parsley, stemmed and minced, plus sprigs for garnish
4 cloves garlic, minced
1 tablespoon extra-virgin olive oil, plus 1/4 cup
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
4 cups low-salt chicken or beef stock
1 teaspoon cornstarch mixed with
1 teaspoon cold water (optional)
3 tablespoons aged balsamic vinegar

Place the rabbit in a glass or ceramic baking dish and pour over 2 cups of the white wine and the vinegar. Cover and refrigerate for at least 3 hours or up to 12 hours. Remove the rabbit from the refrigerator 30 minutes before cooking.

In a mortar or a food processor, combine the sage, rosemary, the 1/2 bunch parsley, the garlic, and the 1 tablespoon olive oil and grind them to a paste.

Preheat the oven to 350F. Remove the rabbit from the marinade and reserve the marinade. Pat the rabbit dry and season with salt and pepper. In a Dutch oven or large flameproof casserole, heat the 1/4 cup oil over medium-high heat and brown the rabbit on all sides in batches. Add the herb paste to the pan and stir until aromatic, 3 to 4 minutes. Add the reserved marinade and simmer for 15 minutes. Remove the rabbit from the pan.

Add the tomato paste to the pan and stir to blend. Add the stock and bring to a boil. Return the rabbit to the pan. Cover and bake until fork-tender, 25 to 30 minutes. Transfer the rabbit to a platter and cover loosely with aluminum foil. Return the pan to the stove and cook to reduce the pan liquid until thickened. Add the cornstarch mixture to thicken further, if you like.

To serve, divide the rabbit pieces among warmed plates and pour the sauce over. Drizzle with balsamic vinegar.

Maytag Blue Cheese Polenta Cylinders
2 ½ cups water
1 cup milk
¾ teaspoon kosher salt
½ teaspoon freshly ground pepper
2 cups quick-cooking polenta
½ cup minced fresh chives
½ cup finely grated Parmesan cheese
8 ounces Maytag or other blue cheese
¼ cup olive oil

In a large saucepan, combine the water, milk, salt, and pepper. Bring to a simmer over medium-high heat, then gradually whisk in the polenta. Reduce heat to medium-low and stir with a spatula or wooden spoon until the polenta is thick enough to allow the spoon to stand up in it, 7 to 8 minutes. Add the chives, Parmesan, and blue cheese and continue to stir until the cheese has melted, 6 to 7 minutes. Taste and adjust the seasoning.

With a spatula, press the polenta mixture into 8 lightly oiled 6-ounce souffle cups. Smooth and level the surface, pressing down gently to create a flat top. Cover with plastic wrap and refrigerate until firm, about 4 hours.

Preheat the oven to 325°F. Remove the cylinders from the refrigerator and remove the plastic wrap. Invert the souffle cups to unmold. In a large nonstick skillet, heat the olive oil over medium-high heat. Carefully add the polenta and cook until seared, lightly browned, about 2 minutes on each side. Transfer to paper rowels to drain.

Transfer the cylinders to an oiled baking sheet. Bake for 10 to 15 minutes, or until heated through. Serve at once.