CHATEAU LAFITE ROTHSCHILD
Tender shoulder of rabbit with olive jus and polenta
Created by the Chef at Lafite
Ingredients
- 6 shoulders of rabbit
- 3 cloves of garlic
- 2 white onions
- 15 black olives
- 10 petals of slow-roasted tomatoes
- 150 g smoked streaky bacon
- 50cl dry white wine
- Zest of 2 oranges
- 1 sprig of thyme, ½ bay leaf and parsley stems
- 50g butter
- 200g corn meal (maize flour)
- 80g butter
- 60g parmesan
- Olive oil
- Salt and pepper
For 4 persons Preparation time: 1 hour | Cooking time: 1h45
Dress the shoulders, dice the bacon, and make a bouquet garni with thyme, bay leaf and parsley. Brown the bacon dice in a stewing pan, remove and add the shoulders. Cook until golden, season with ‘fleur de sel’ (French sea salt), remove and add the butter to the same pan. When the butter is foaming add the finely-sliced onion, the bouquet garni and the unpeeled garlic cloves. Cook gently until soft, then add the rabbit and bacon, the white wine and some chicken stock. Cook for 1hour 45 minutes at 160°C.
Finish cooking by glazing the shoulders, take out of the pan and remove the aromatic garnish, leaving the onions. Add the stoned olives and the chopped dried tomatoes and blend together with butter and olive oil.
Put 1 litre of water, a dash of olive oil and coarse salt in a saucepan, bring to the boil, add the corn meal stirring all the time with a whisk. Boil for 5 minutes stirring constantly, then leave it to rise for 1 hour 30 minutes on the side, checking it from time to time.
Incorporate the butter, olive oil and grated parmesan.
Place a layer of polenta on a plate; add the shoulder of rabbit, then pour over the sauce made with the reduction of onions, tomatoes, olives and bacon.
Serve with a twenty year-old Château Lafite Rothschild
