Remove the fillets from the saddle of the rabbit, then cut the legs off and with a sharp knife remove the thigh bone. Bring the milk to the boil in a thick bottomed pan then add the garlic, bay leaf and seasoning. Simmer for another 5 mintues then whisk in the polenta. Turn the heat down as low as it will go and cook slowly for 10 minutes whisking every so often so it does not stick to the bottom of the pan. Add the cream and the Parmesan and cook for a further 5 mintues. Put into a clean pan if necessary, cover and put to one side until required. Reduce the veal stock to a gravy like consistency. Preheat a charcoal grill, griddle plate or oven tray. Season the rabbit, rub over a little olive oil and grill the legs first for about 6 or 7 minutes on each side until just cooked. Put the fillets on the grill and cook for 1 minute on each side. Meanwhile remove the leaves from the rosemary, heat the olive oil in a pan, add the rosemary and black olives and cook for a minute or so without colouring. Reheat the polenta slowly, slice the fillet into three pieces, put a spoonful of polenta in the centre of the plate, rest the leg on top, pour a couple of tsp of the reduced veal stock around, arrange the fillets around and spoon the olives and rosemary over.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 732 (100%)|
|Amt Per Serving||% DV|
|Total Fat 81.6g||109 %|
|Saturated Fat 11.5g||57 %|
|Monounsaturated Fat 59.2g|
|Polyunsanturated Fat 8.6g|
|Cholesterol 0mg||0 %|
|Sodium 4.5mg||0 %|
|Potassium 75.8mg||2 %|
|Total Carbohydrate 2.8g||1 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 1.1g|
|Protein 0.4g||1 %|
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Calories per serving: 732
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