Try this Braised Rabbit Ragu with Wild Mushrooms over Soft Polenta recipe, or contribute your own.
Suggest a better description* Note: See the ?Polenta? recipe which is included in this collection. 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. This recipe yields ?? servings. Comments: The original recipe title as listed is ?Braised Rabbit Ragu With Wild Mushrooms Over Soft Polenta With Gorgonzola Cheese?. Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9756 broadcast 02-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-08-1997 Recipe by: John Ash
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Serving Size: 1 Serving (2181g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1828 | ||
Calories from Fat: 526 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.4g | 78 % | |
Saturated Fat 26.3g | 132 % | |
Monounsaturated Fat 24.3g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 113.8mg | 35 % | |
Sodium 3102.2mg | 107 % | |
Potassium 3025.1mg | 80 % | |
Total Carbohydrate 171.7g | 51 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 162.7g | ||
Protein 54.5g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1828
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