Title: Rabbit Ragu With Wild Mushrooms, Soft Polenta, Gorgonzola
Categories: Game Mushroom Grain Cheese Italian
Yield: 1 Servings

2		Frying rabbits, cut into
		Pieces
		Flour
		Salt and freshly ground
		Pepper
4	tb	Olive oil
1 1/2	c	Chopped onions
1	c	Chopped carrot
1/2	c	Chopped celery
1	tb	Chopped garlic
2	c	Chopped fresh or canned
		Diced tomatoes in juice
1	tb	Chopped fresh rosemary
		Leaves
2	ts	Fresh thyme
1/2	ts	Whole fennel seed
2 1/2	c	Hearty red wine
4	c	Rich chicken stock
		For the mushrooms:
1/2	oz	Dried porcini, rehydrated
		And coarsely chopped
2	tb	Minced shallots
3	c	Thickly sliced wild
		Mushrooms
		Such as chantrelle, oyster,
		Shiitake, etc.
2	tb	Slivered sundried tomatoes
		(optional)
1/4	c	Pitted, sliced oil-cured
		Or nicoise olives
1	ts	Grated lemon zest
4	oz	Gorgonzola cheese cut into
		Serving size cubes
		For the Polenta:
1	qt	Chicken or vegetable stock,
		Or water
1	c	Coarse polenta corn meal
1/4	c	Freshly grated Parmesan
		Cheese
2	tb	Chopped fresh parsley
		Salt and freshly ground
		Pepper

BRAISED RABBIT RAGU WITH WILD MUSHROOMS OVER SOFT POLENTA WITH GORGONZOLA CHEESE

In a heavy saucepan bring stock to a boil. Stir in polenta slowly to prevent lumps. Reduce heat to low and with a wooden spoon stir regularly to prevent polenta from burning. Continue stirring and cooking for 15 to 20 minutes or until polenta is tender. Stir in cheese, parsley and season to taste with salt and pepper. Serve immediately. If too thick, stir in a little more stock.

Dust the rabbit with flour and season liberally with salt and pepper. Add 2 tablespoons olive oil to an oven proof pan and brown rabbit pieces on all sides. Remove rabbit and set aside. Add onions, carrots, celery and garlic to pan and cook until just beginning to brown. Add tomatoes, herbs, fennel seed, wine and stock and bring to a boil. Add rabbit, cover and place in a preheated 350 degree oven for 50 to 60 minutes or until rabbit is very tender and falling off the bone. Strain reserving all of the braising juices.

Remove rabbit and discard bones and braising vegetables. Set rabbit meat aside. Place juices in a saucepan and reduce over high heat by 1/2 or until lightly thickened. Season with salt and pepper and keep warm.

While braising liquid is reducing, prepare mushrooms. Add porcini, shallots and remaining 2 tablespoons olive oil to a saute pan and quickly saute until just beginning to color. Add fresh mushrooms and saute until softened. Stir in tomatoes, olives and lemon zest and season to taste with salt and pepper. Set aside and keep warm.

Spoon polenta in a large shallow bowl and make a well in the center. Place a portion of gorgonzola in center and top with boned rabbit and the mushroom mixture. Ladle reduced sauce over and around and sprinkle chopped basil over all. Serve immediately.

Garnish: Fresh chopped basil leaves Yield: 6 to 8 servings

SOURCE: John Ash Cooking Show Copyright 1997, TV FOOD NETWORK SHOW #JA9756 From: Dave Drum Date: 02 Jun 97 National Cooking Echo Ä

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