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Exotic Spiced Rabbit with Wild Mushroom and Truffle Polenta
Exotic Spiced Rabbit with Wild Mushroom and Truffle Polenta

Exotic Spiced Rabbit with Wild Mushroom and Truffle Polenta
A gourmet dish featuring tender rabbit with a rich mushroom and truffle polenta.
Exotic Spiced Rabbit with Wild Mushroom and Truffle Polenta

To provide a balanced meal with high-quality protein and complex carbohydrates, supporting muscle recovery and energy replenishment for cycle training.

Ingredients:
1
Servings
  • 1
    kg
     rabbit
  • 200
    g
     wild mushroom
  • 150
    g
     polenta
  • 2
    tbsp
     truffle oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 5
    g
     thyme
  • 500
    ml
     chicken stock
  • 50
    g
     parmesan cheese
  • 30
    g
     butter
Preparation Time: 90 minutes
Exotic Spiced Rabbit with Wild Mushroom and Truffle Polenta
Instructions:
  1. Preheat the oven to 180°C.
  2. Season the rabbit with salt and pepper.
  3. In a large ovenproof pan, heat butter over medium heat and brown the rabbit on all sides.
  4. Remove the rabbit and set aside. In the same pan, sauté chopped onion and garlic until translucent.
  5. Add wild mushrooms and thyme, cooking until mushrooms are soft.
  6. Return the rabbit to the pan, add chicken stock, cover, and transfer to the oven. Cook for 45 minutes.
  7. Meanwhile, cook polenta according to package instructions using chicken stock instead of water.
  8. Stir in parmesan cheese and truffle oil into the polenta.
  9. Serve the rabbit over a bed of polenta, garnished with additional thyme.
Nutrition Per Serving 1200 g Per 100g
Energy 1155 kcal 96 kcal
Protein 120 g 10.0 g
Fibre 8 g 0.7 g
Salt 2 g 0.2 g
Sugar 5 g 0.4 g
Carbohydrates 80 g 6.7 g
Fat 60 g 5.0 g
  • 1
    kg
     rabbit
  • 200
    g
     wild mushroom
  • 150
    g
     polenta
  • 2
    tbsp
     truffle oil
  • 1
    item
     onion
  • 3
    clove
     garlic
  • 5
    g
     thyme
  • 500
    ml
     chicken stock
  • 50
    g
     parmesan cheese
  • 30
    g
     butter
1
Servings
0

Preheat the oven to 180°C.

Season the rabbit with salt and pepper.

In a large ovenproof pan, heat butter over medium heat and brown the rabbit on all sides.

Remove the rabbit and set aside. In the same pan, sauté chopped onion and garlic until translucent.

Add wild mushrooms and thyme, cooking until mushrooms are soft.

Return the rabbit to the pan, add chicken stock, cover, and transfer to the oven. Cook for 45 minutes.

Meanwhile, cook polenta according to package instructions using chicken stock instead of water.

Stir in parmesan cheese and truffle oil into the polenta.

Serve the rabbit over a bed of polenta, garnished with additional thyme.

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