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

Exotic Spiced Rabbit with Truffle Polenta and Grilled Artichokes
A sophisticated dish featuring tender rabbit, creamy truffle polenta, and charred artichokes.
Exotic Spiced Rabbit with Truffle Polenta and Grilled Artichokes
Ingredients:
1
Servings
  • 500
    g
     rabbit
  • 200
    g
     polenta
  • 2
    tbsp
     truffle oil
  • 2
    item
     artichoke
  • 3
    clove
     garlic
  • 5
    g
     thyme
  • 2
    tbsp
     olive oil
  • 500
    ml
     chicken stock
  • 50
    g
     parmesan cheese
  • 1
    item
     lemon
Preparation Time: 90 minutes
Exotic Spiced Rabbit with Truffle Polenta and Grilled Artichokes
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 add chicken stock. Cover and bake for 45 minutes.
  5. Meanwhile, prepare the polenta by bringing water to a boil and slowly whisking in the polenta.
  6. Cook the polenta over low heat, stirring frequently, until thickened. Stir in truffle oil and parmesan cheese.
  7. Trim the artichokes and cut them in half. Rub with lemon juice to prevent browning.
  8. Grill the artichokes on a hot grill pan until charred and tender.
  9. Serve the rabbit over a bed of truffle polenta with grilled artichokes on the side.
Nutrition Per Serving 1200 g Per 100g
Energy 1191 kcal 99 kcal
Protein 110 g 9.2 g
Fibre 15 g 1.3 g
Salt 2 g 0.2 g
Sugar 5 g 0.4 g
Carbohydrates 130 g 10.8 g
Fat 60 g 5.0 g
  • 500
    g
     rabbit
  • 200
    g
     polenta
  • 2
    tbsp
     truffle oil
  • 2
    item
     artichoke
  • 3
    clove
     garlic
  • 5
    g
     thyme
  • 2
    tbsp
     olive oil
  • 500
    ml
     chicken stock
  • 50
    g
     parmesan cheese
  • 1
    item
     lemon
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 add chicken stock. Cover and bake for 45 minutes.

Meanwhile, prepare the polenta by bringing water to a boil and slowly whisking in the polenta.

Cook the polenta over low heat, stirring frequently, until thickened. Stir in truffle oil and parmesan cheese.

Trim the artichokes and cut them in half. Rub with lemon juice to prevent browning.

Grill the artichokes on a hot grill pan until charred and tender.

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

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