Braised Rabbit in Red Wine with Sage Polenta

2 T. all-purpose flour

1 tsp. salt

A 2 1/2- to 3-pound rabbit, thawed if frozen, cut into 7 or 8 serving pieces

3 T. olive oil

1 large onion, chopped

2 garlic cloves, minced

2 tsp. minced fresh rosemary leaves

1 1/2 cups chicken broth

1 cup dry red wine

2 T. coarsely chopped fresh parsley leaves

2 T. minced fresh sage leaves or 1 tsp. dried, crumbled

1 recipe basic polenta, kept warm

 

In a large bowl stir together flour and salt. Add rabbit and toss to coat. In a heavy skillet heat 2 T. oil over moderately high heat until hot but not smoking — then brown rabbit in batches, transferring pieces to a bowl.  Add onion and remaining T. oil to skillet and sauté, stirring occasionally, until softened but not browned. Stir in garlic and rosemary and sauté, stirring, 1 minute. Add broth, wine, and rabbit with any juices and simmer, covered, 1 hour, or until rabbit is tender. Remove lid and simmer until sauce is thickened slightly. Stir in parsley.

 

For basic polenta:

4 cups water

1 tsp. salt

1 cup cornmeal or instant polenta

 

Bring water and salt to a boil in a saucepan and gradually whisk in cornmeal. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using.  Note: Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.

 

Finally, stir sage into warm polenta. Serve polenta topped with rabbit and sauce.

 

The sage polenta with the rabbit was quite amazing and you might ask yourself for white meat why does it look so dark? Well, it absorbs the color of the red wine and the flavor which really gives it that rustic richness.