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Grilled Rabbit With Rosemary, Polenta and Black Olives
4 Barons of good quality farmed rabbit; (saddle and back legs)
700 ml 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 ml Double cream; (3fl oz)
120 ml Good veal stock; (4fl oz)
90 ml Extra virgin olive oil
60 g Good quality stoned black olives
10 g Rosemary
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.
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