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Rabbit with Polenta and Prosciutto
Rabbit with Polenta and Prosciutto
(Coniglio al Forno con Polenta e Prosciutto)
 
 
Ingredients:

6 rabbit legs, boned
12 thin prosciutto slices
2 tablespoons groundnut oil
2 oz (50 grams) butter
1 lb and 2 oz (500 grams) lard, melted
4 oz (120 grams) polenta
2 pints (1.2 liters) milk
2 heads of radicchio Trevisano
Sea salt and pepper

Directions:

Preheat the oven to 120C (250F) Gas Mark 1/2.

Wrap each rabbit leg in two slices of prosciutto.

Heat half the oil in a large, shallow, flameproof casserole, add the rabbit legs and cook over a medium heat until they start to color, then add the butter.

Turn the legs over and cook for a further 2 minutes.

Cover the legs completely with the melted lard, then cover the casserole with foil and cook in the oven for 1 hour until very tender.

Meanwhile, cook the polenta.

Put it in a large jug so that it can be poured in a steady stream.

Bring the milk to the boil in a large saucepan (it should half-fill the pan).

Add 1 teaspoon salt and then gradually add the polenta in a continuous stream, stirring constantly with a long-handled whisk until completely blended.

When the polenta starts to bubble vigorously, lower the heat to the lowest possible setting and cook, stirring occasionally, for 20 minutes.

Cut each radicchio into three pieces and season with salt and pepper.

Brush with the remaining oil and cook on a medium-hot griddle pan until wilted.

Spoon the polenta on to individual serving plates and put the rabbit legs on top.

Add the radicchio on the side and serve immediately. Serves 6.

That's it!
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