We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Exotic Spiced Rabbit with Truffle Polenta and Grilled Asparagus
Exotic Spiced Rabbit with Truffle Polenta and Grilled Asparagus

Exotic Spiced Rabbit with Truffle Polenta and Grilled Asparagus
A sophisticated dish featuring tender rabbit, creamy truffle polenta, and perfectly grilled asparagus.
Exotic Spiced Rabbit with Truffle Polenta and Grilled Asparagus

This dinner provides a balanced intake of protein, carbohydrates, and vegetables, essential for recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 500
    g
     rabbit
  • 200
    g
     polenta
  • 2
    tbsp
     truffle oil
  • 200
    g
     asparagus
  • 2
    clove
     garlic
  • 1
    tbsp
     thyme
  • 30
    g
     butter
  • 50
    g
     parmesan cheese
  • 500
    ml
     chicken stock
  • 2
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 90 minutes
Exotic Spiced Rabbit with Truffle Polenta and Grilled Asparagus
Instructions:
  1. Preheat the oven to 180°C.
  2. Season the rabbit with salt, pepper, and thyme.
  3. Heat olive oil in a pan and sear the rabbit until golden brown on all sides.
  4. Transfer the rabbit to a baking dish and roast in the oven for 45 minutes.
  5. In a saucepan, bring chicken stock to a boil and slowly whisk in polenta.
  6. Reduce heat and cook polenta for 30 minutes, stirring frequently.
  7. Stir in butter, parmesan cheese, and truffle oil into the polenta until creamy.
  8. Trim asparagus and toss with olive oil, salt, and pepper.
  9. Grill asparagus on a hot grill until tender and slightly charred.
  10. Serve the roasted rabbit over a bed of truffle polenta with grilled asparagus on the side.
Nutrition Per Serving 1227 g Per 100g
Energy 1472 kcal 120 kcal
Protein 120 g 9.8 g
Fibre 10 g 0.8 g
Salt 2 g 0.2 g
Sugar 5 g 0.4 g
Carbohydrates 130 g 10.6 g
Fat 80 g 6.5 g
  • 500
    g
     rabbit
  • 200
    g
     polenta
  • 2
    tbsp
     truffle oil
  • 200
    g
     asparagus
  • 2
    clove
     garlic
  • 1
    tbsp
     thyme
  • 30
    g
     butter
  • 50
    g
     parmesan cheese
  • 500
    ml
     chicken stock
  • 2
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Season the rabbit with salt, pepper, and thyme.

Heat olive oil in a pan and sear the rabbit until golden brown on all sides.

Transfer the rabbit to a baking dish and roast in the oven for 45 minutes.

In a saucepan, bring chicken stock to a boil and slowly whisk in polenta.

Reduce heat and cook polenta for 30 minutes, stirring frequently.

Stir in butter, parmesan cheese, and truffle oil into the polenta until creamy.

Trim asparagus and toss with olive oil, salt, and pepper.

Grill asparagus on a hot grill until tender and slightly charred.

Serve the roasted rabbit over a bed of truffle polenta with grilled asparagus on the side.

Contact About
Privacy Policy Terms of Service Sitemap