Wild - March 19, 2020

Rabbit leg with polenta

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
approx. 4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill, cast iron pot/Dutch oven

Ingredients

• 4 rabbit legs
• Pepper from the grinder
• 1 carrot,
cut into thin slices
• 1 celery stick,
cut into small cubes
• 1 onion,
cut into fine cubes
• 2 garlic cloves, finely chopped
• 45 g olive oil
• 1 large tomato,
cut into small cubes
• 1 tbsp tomato paste
• 300 g red wine (dry)
• 1 bunch of parsley, finely chopped
• 2 tsp rosemary, finely chopped
• 1 tsp sage, finely chopped
• 1 tsp thyme, finely chopped
• 1 bay leaf
• 2 tbsp pine nuts
• 1 bag of black olives, pitted

For the polenta:
• 30 g olive oil
• 1 carrot, grated
• 1 garlic clove, pressed
• 300g milk
• 150 g polenta flour
• Salt
• 50g butter
• 50 g Alpine cheese from Ticino
(alternatively Parmesan)
• Pepper from the grinder
• Nutmeg
• 1 bunch of chives, finely chopped
• 2 sprigs of thyme

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preparation

➊ Rinse the rabbit legs with cold water and pat dry with kitchen paper. Season the legs generously with pepper.

➋ Heat the olive oil in a preheated Dutch oven and fry the legs on all sides for about 10 minutes on the highest setting. Reduce the temperature. Add the carrots, celery and onions and sauté briefly. Then add the garlic and sauté gently for about 10 minutes, stirring occasionally. Add the diced tomatoes and tomato paste and simmer for about 10 minutes. Deglaze with red wine. Add the chopped herbs (without the parsley) and bay leaf and sauté the legs covered at a medium heat for about 60 minutes.

➌ For the polenta, heat the oil in a preheated half-moon pan (accessory Outdoorchef) or in a saucepan, briefly sauté the carrot, garlic and thyme sprigs. Add the milk, heat slightly and stir in the polenta flour with a whisk. Simmer the polenta on the lowest heat for around 20 minutes. Stir occasionally. Mix in the salt, butter and cheese. Season to taste with salt, pepper and nutmeg.

➍ Before serving, add parsley to the polenta and stir briefly.
Remove the legs from the Dutch oven and keep warm. Deglaze the sauce in the Dutch oven with a little water and bring to the boil briefly. Add the olives and pine nuts, allow to simmer briefly and season with salt and pepper. Drizzle the rabbit leg with the sauce and garnish with parsley.

Recipe by Roland Trettl

Roland Trettl travels around the globe in the field of good food, whether as a book author, host and contributor to well-known TV cooking formats, coach or brand ambassador - in this capacity he has also worked for Outdoorchef since 2017.

Recipe first published in FIRE&FOOD Magazine 02/2019