Ingredients (for 2 people)
For the rabbit:
Rabbit saddle, 1 (the rib cage area only- if you take whole rabbits, cut and preserve the other parts for later use)
Rabbit liver, 1
Rabbit kidneys, 2
Rosemary, as needed
Onions, as needed
Garlic , as needed
Ground fresh sausage, 10g not spicy
Extra virgin olive oil, as needed
For the mousse:
Chicken breast, 10g
Heavy cream, 10g
For the beet leaves:
Onion, 5g
Beet leaves, 50g
Pine nuts, 1g
Raisin, 1g
Extra virgin olive oil, as needed
Bonini Traditional Balsamic Vinegar of Modena PDO Extravecchio, 10ml
Sugar, as needed
Salt, as needed
Pepper, as needed
For the polenta:
Polenta flour, 30g
Water, 150ml
Chives, 1g
Butter, 10g
Salt, as needed
For the sauce:
Rabbit bones, 50g
Vegetable broth, 20ml
Garnish bouquet, 1
White wine, 100ml
Butter, 20g
Method
De-bone the saddle of rabbit, open it up and flatten it out. Salt and pepper to taste.
Prepare the mousse blending together the chicken and the cream. Salt and pepper to taste.
Cut the liver and kidneys into small pieces, break up the sausage into very small pieces mix all separately with the oil and herbs, then mix all together.
Blanch the beet greens in boiling salty water for 4 minutes, drain and cut in a coarse mode. Brown quickly the beet greens in a pan with raisin, pine nuts and Bonini Traditional Balsamic Vinegar of Modena PDO Extravecchio.
Cook the polenta in the traditional way, when cooked cover with bits of butter and the chives.
Serve the polenta like a mirror on the plate, in the middle place the beet greens with the onion, and around the beet greens place the rabbit that has been sliced and lighted dripped with the sauce.
