Grilled Rabbit With Rosemary, Polenta And Black Olives

CATEGORY	CUISINE	TAG	YIELD
Dairy		Superchefs	1	Servings

INGREDIENTS

4		Barons of good quality
		farmed rabbit saddle
		and
		back
		legs
700		Milk, 25fl oz
1		Clove garlic crushed
		Salt and freshly ground
		white pepper
1		Bay leaf
70		G, 2-3 oz quick 70 to
		80
		cooling polenta
80	g	Parmesan cheese, 3 oz
100		Double cream, 3fl oz
120		Good veal stock, 4fl oz
90		Extra virgin olive oil
60	g	Good quality stoned black
		olives
10	g	Rosemary

INSTRUCTIONS

Remove the fillets from the saddle of the rabbit, then cut the legs
off and with a sharp knife remove the thigh bone.  Bring the milk to
the boil in a thick bottomed pan then add the  garlic, bay leaf and
seasoning. Simmer for another 5 mintues then  whisk in the polenta.
Turn the heat down as low as it will go and  cook slowly for 10 minutes
whisking every so often so it does not  stick to the bottom of the pan.
Add the cream and the Parmesan and  cook for a further 5 mintues. Put
into a clean pan if necessary,  cover and put to one side until
required.  Reduce the veal stock to a gravy like consistency.  Preheat
a charcoal grill, griddle plate or oven tray. Season the  rabbit, rub
over a little olive oil and grill the legs first for  about 6 or 7
minutes on each side until just cooked. Put the fillets  on the grill
and cook for 1 minute on each side.  Meanwhile remove the leaves from
the rosemary, heat the olive oil in  a pan, add the rosemary and black
olives and cook for a minute or so  without colouring.  Reheat the
polenta slowly, slice the fillet into three pieces, put a  spoonful of
polenta in the centre of the plate, rest the leg on top,  pour a couple
of tsp of the reduced veal stock around, arrange the  fillets around
and spoon the olives and rosemary over.  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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