Rabbit Valenza  

Ingredients: 

6 rabbit legs 

1 onion

1 celery root

2 lg carrots

Tomato paste 

Bay leaves 

2 quarts veal stock

2 cups white wine 

12 cremini onions 

½ cup kalamata olives

½ cup roasted tomatoes 

1 large red onion, sliced 

1 head garlic. 3 bay leaves, 2 sprigs of thyme, 2 sprigs of sage

Method: 

1. Season Rabbit with salt and pepper. Brown both sides in a Dutch oven. 
2. Remove rabbit from pan and add onions, celery, carrots and cook for 5 mins or until soft.  
3. Add one tablespoon of tomato paste and cook for 8-10 Mins, until vegetables have caramelized.
4. Add bay leaves, herbs, chicken stock, white wine and cook for 45 mins or fork tender.
5. Take legs out of liquid and reduce to the stock by half. Strain liquid. 
6. In a separate pan, sauté creminis, onions, garlic, and olives with 1 tablespoon of olive oil on medium heat. Cook until soft. Add braising liquid. 
7. Finish with chopped parsley. 

Polenta  

Ingredients: 

2 cups of instant polenta 

4 cups of water 

1 stick of butter (1/2 cup)

1 tsp fresh sage

2 tablespoons of mascarpone cheese 

A pinch of salt and pepper

Method: 

1. Bring water to a boil and add butter. 
2. Add polenta, salt & pepper. Stir for 5 mins or until soft. 
3. Add mascarpone and 2 teaspoons of sage.