Polenta And Rabbit Pie Hunter'S Style
|Rabbit||2 1⁄2 Pound, cut into 8 pieces|
|Dry red wine||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), halved|
|Rosemary||1⁄2 Teaspoon (Use Whole Leaves)|
|Marjoram||1⁄4 Teaspoon (Use Whole Leaves)|
|Sage||1 Pinch (Use Whole Leaves)|
|Flour||1 Cup (16 tbs)|
|Olive oil||6 Tablespoon|
|Onion||1 Large, chopped|
|Peeled seeded tomatoes/Drained canned tomatoes||1 1⁄2 Cup (24 tbs)|
|Black olives||1⁄3 Cup (5.33 tbs) (Preferably Kalamata Packed In Olive Oil And Vinegar)|
|Dried wild mushrooms||2 Tablespoon (Preferably French Or Italian Variety)|
|Hot water||1⁄2 Cup (8 tbs)|
|Basil leaf||1 Teaspoon (Use Whole Ones)|
|Freshly ground pepper||To Taste|
|Water||6 1⁄2 Cup (104 tbs)|
|Coarse cornmeal||2 Cup (32 tbs)|
|Freshly grated parmesan cheese||3 Ounce (Use Imported Ones, About 3/4 Cup)|
|Butter||2 Tablespoon (About 1/4 Stick)|
|Sage||1 1⁄2 Teaspoon, crumbled (Use Whole Leaf)|
For rabbit: Combine rabbit, liver, wine, garlic, rosemary, marjoram and sage in large bowl.
Cover and refrigerate 24 hours, turning occasionally.
Drain rabbit, reserving marinade and garlic halves; mince garlic and set aside.
Pat rabbit dry with paper towels and dredge in flour, shaking off excess.
Heat oil in large skillet over medium-high heat.
Brown rabbit very well in 2 batches (do not crowd, or rabbit will steam rather than brown).
Transfer rabbit to platter.
Add onion to skillet and saute until golden.
Add garlic and saute another minute.
Stir in reserved marinade and boil about 2 minutes, scraping up any browned bits clinging to bottom of skillet.
Add tomatoes, olives, mushrooms with liquid, herbs, salt and pepper and blend well.
Bring sauce to gentle simmer.
Return rabbit to skillet, covering with sauce.
Cover and simmer until rabbit is tender, about 1 1/4 hours.
Remove from heat, skim off fat and allow sauce to cool.
Taste; if sauce seems weak, remove rabbit, return skillet to high heat and reduce sauce by 1/3.
When rabbit is cool enough to handle, remove meat from bones and cut into bite-size chunks.
Blend into sauce.
(Pit olives at this point, if desired.) For polenta: Generously grease 8 inch-square baking dish.
Bring water to boil in 4-quart heavy-bottomed saucepan.
Gradually stir in cornmeal, adding slowly so water does not stop boiling.
Reduce heat to medium-low and cook, stirring constantly, about 20 minutes.
Stir in remaining ingredients and blend well.
Pour into prepared dish and cool.
Cover and refrigerate overnight.
To assemble: Position rack in center of oven and preheat to 350Â°F.
Generously butter 8- to 9-cup souffle dish.
Carefully turn polenta out of pan and slice thinly.
Layer bottom of dish with 1/3 of polenta.
Cover with 1/2 of rabbit.
Add another 1/3 of polenta and remaining rabbit and top with remaining polenta.
Dot top with butter if desired.
Bake until hot throughout, about 1 to 1 12 hours.