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

Exotic Spiced Rabbit with Wild Mushroom Ragout and Truffle Polenta
A sophisticated dish featuring tender rabbit, earthy wild mushrooms, and creamy truffle-infused polenta.
Exotic Spiced Rabbit with Wild Mushroom Ragout and Truffle Polenta

To provide a balanced meal with a focus on protein and complex carbohydrates, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 1
    kg
     rabbit
  • 200
    g
     wild mushroom
  • 150
    g
     polenta
  • 2
    tbsp
     truffle oil
  • 2
    item
     shallot
  • 3
    clove
     garlic
  • 5
    g
     thyme
  • 500
    ml
     chicken stock
  • 50
    g
     butter
  • 50
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 120 minutes
Exotic Spiced Rabbit with Wild Mushroom Ragout 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 olive oil over medium-high heat. Sear the rabbit until golden brown on all sides.
  4. Remove the rabbit and set aside. In the same pan, add shallots and garlic, sauté until translucent.
  5. Add wild mushrooms and thyme, cook until mushrooms are soft.
  6. Return the rabbit to the pan, add chicken stock. Cover and transfer to the oven. Cook for 1 hour or until tender.
  7. Meanwhile, prepare the polenta by bringing water to a boil. Gradually whisk in polenta.
  8. Reduce heat to low, cook while stirring for about 30 minutes until thickened.
  9. Stir in butter, parmesan cheese, and truffle oil into the polenta. Season with salt and pepper.
  10. Serve the rabbit over a bed of truffle polenta with mushroom ragout on top.
Nutrition Per Serving 1500 g Per 100g
Energy 1498 kcal 100 kcal
Protein 120 g 8.0 g
Fibre 10 g 0.7 g
Salt 5 g 0.3 g
Sugar 5 g 0.3 g
Carbohydrates 150 g 10.0 g
Fat 80 g 5.3 g
  • 1
    kg
     rabbit
  • 200
    g
     wild mushroom
  • 150
    g
     polenta
  • 2
    tbsp
     truffle oil
  • 2
    item
     shallot
  • 3
    clove
     garlic
  • 5
    g
     thyme
  • 500
    ml
     chicken stock
  • 50
    g
     butter
  • 50
    g
     parmesan cheese
  • 2
    tbsp
     olive oil
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Season the rabbit with salt and pepper.

In a large ovenproof pan, heat olive oil over medium-high heat. Sear the rabbit until golden brown on all sides.

Remove the rabbit and set aside. In the same pan, add shallots and garlic, sauté until translucent.

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

Return the rabbit to the pan, add chicken stock. Cover and transfer to the oven. Cook for 1 hour or until tender.

Meanwhile, prepare the polenta by bringing water to a boil. Gradually whisk in polenta.

Reduce heat to low, cook while stirring for about 30 minutes until thickened.

Stir in butter, parmesan cheese, and truffle oil into the polenta. Season with salt and pepper.

Serve the rabbit over a bed of truffle polenta with mushroom ragout on top.

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