Little expense and lots of flavor for this Roast rabbit with sweet and sour sausage sauce
The recipe for Christmas
The Roast rabbit with sweet and sour sausage sauce is a Christmas recipe from Vicenza
«Every time you cook something you put something of yourself into it, because the act of nourishing has a lot to do with love and I always hope that they like my recipes»,
«I love old-fashioned ingredients and simple flavors. The rabbit roll, accompanied by polenta and an onion sauce, is an inexpensive and very tasty dish, Chef Luigi Marella explains to us».
Time 1 hour and 30 minutes
Product 6 people
Ingredients
1 whole boneless rabbit
500 g spinach
500 g chard
250 g corn flour for polenta
200 g sausage
7-8 slices of bacon
1 onion
1 anchovy in oil
clove of garlic
rosemary
pine nuts
raisins
dry white wine
vegetable broth
granulated sugar
butter
lemon
extra virgin olive oil
red wine vinegar
fine and coarse salt
pepper
Method
Step 1
Season the rabbit meat with a pinch of salt and pepper; roll it up, keeping the meat inside; line the roll with the bacon slices and tie it like a roast, inserting 2-3 sprigs of rosemary; brown it in a pan with a drizzle of oil, until it is evenly golden. Blend with 1⁄2 glass of white wine and season with salt and pepper.
Step 2
Transfer the roll to a baking dish, add a few flakes of butter and bake at 170 °C for about 1 hour, basting the meat
from time to time with its cooking liquid (if it is running low, you can also use
vegetable broth).
Step 3
Prepare the accompanying dressing: chop the onion and let it soften in a couple of tablespoons of oil, with a knob of butter and the anchovy; then add the crumbled sausage, 1 tablespoon of raisins, previously soaked in water, 1 teaspoon of pine nuts, the grated rind of 1 lemon, cover with vegetable broth and cook over low heat for about 30 minutes; add more vegetable broth and cook for another 30 minutes; finally add 1 teaspoon of sugar, 1 generous tablespoon of red wine vinegar and finish cooking, obtaining a coarse sauce with a sweet and sour flavor. Keep it warm.
Step 4
Prepare a soft polenta in the pressure cooker: bring 1.6 liters of water to the boil, salted with 1 tablespoon of coarse salt; add, little by little, the corn flour, sifting it, then close the pressure cooker and cook for 35 minutes from the whistle.
Step 5
Wilt the chard and spinach in a pan with a knob of butter and the garlic for about 5 minutes, adjusting the salt and pepper at the end of cooking.
Step 6
Distribute the sweet and sour sauce on the plates, place a couple of slices of rabbit roll on top and accompany with the sautéed vegetables and polenta.
