Tyrolean recipes - farm recipes
Entrée
Rabbit with polenta
ingredients
1 rabbit
4 dspn oil
1 stick of celery
1 onion
1 leek
1/8 l white wine (Chardonnay)
300 ml beef stock
1 bay leaf
1 sprig of rosemary
1 sprig of thyme
salt and pepper
preparation
Sear the rabbit pieces in oil. Dice onion, leek and celery, add to the meat and brown well. First douse with wine and then with the stock. Braise in a covered pan together with the bay leaf for around 2.5 hours and add more stock if necessary. Towards the end of the cooking time, add the rosemary and thyme and season with salt and pepper to taste. Serve with polenta.
Have fun cooking
Karin Bracchetti
Farmer at ’Föhrner‘ near Bozen, a ’Red Rooster‘ farm and inn
printwww.redrooster.it
