Tender Rabbit Shoulders in Olive Sauce with Polenta
- 12 farm raised rabbit shoulders
- 1/2 teaspoon Sarawak peppercorns (2 g)
- 3 cloves garlic
- 1 sprig thyme
- 1/2 bay leaf
- parsley stems
- 2 white onions
- 1/2 bottle dry white wine
- 20 Nice black olives
- 12 wedges oven-dried tomatoes
- 10 1/2 ounces cured bacon (300 g)
- 1 3/4 ounces butter (50 g)
- 2 dried orange zests
- fleur de sel
- olive oil
- extra-virgin olive oil
Step 1: Rabbit
Remove the end of the shoulders cutting at joint level, and remove the small cartilage on the outer side.
Remove the rind and the cartilage from the bacon, then cut it into 1/2 inch (1 cm) pieces.
Tie up a bouquet garni with the thyme, bay leaf, zests, and parsley stems.
Enclose the Sarawak peppercorns in a muslin pouch.
Peel the onions, split in two lengthwise, and separate the different layers. Cut into a 1/10 inch (3 mm) julienne.
Heat some olive oil in a cast iron pot large enough to lay all of the shoulders side by side without overlapping.
Season the meat lightly with fleur de sel. Sear the bacon pieces and brown them, then remove from the pot and put in a colander. Sear the shoulders in the bacon fat, and set aside with the bacon.
Put a dab of butter into the same pot. Add the julienned onions, bouquet garni, the garlic cloves, split open beforehand, and the pepper pouch. Sweat, bringing up the fond and browning slightly.
Once the onions are tender, put the rabbit shoulders and the bacon pieces back on top of the onions. Add enough white wine to cover, then add the chicken consommé. Bring to a boil, skim, cover, and cook either on the edge of the range or in a 320°F (160°C) oven for 1 1/2 hours. Baste the rabbit shoulders regularly to give them an even light brown glaze.
Remove the pot from the heat, infuse for 10 minutes, then delicately remove the shoulders and everything else from the stewed onions.
Pit the olives by pressing between the thumb and index finger.
Drain and julienne the tomatoes.
Add the tomatoes and olives to the onions, and thicken with the remaining butter and a dash of olive oil.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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