Southwestern Braised Rabbit with Black Beans and Fried Polenta

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  4.0 – 1 reviews  •
Level: Intermediate
Total: 2 hr 45 min
Active: 1 hr
Yield: 8 servings

Ingredients

  1. 1 onion, sliced
  2. Bacon fat or oil, for the pot
  3. 1 red sweet pepper, cut into medium dice
  4. 5 cloves garlic, diced
  5. 1 tablespoon chili powder
  6. 1 tablespoon paprika
  7. 1 pound black beans, soaked overnight and drained
  8. Kosher salt and freshly ground black pepper
  9. 2 medium onions, cut into medium dice
  10. Bacon fat or oil, for the pot
  11. 8 cloves garlic, minced
  12. 2 tablespoons paprika
  13. 3 tablespoons chili powder
  14. 1 tablespoon tandoori spice
  15. 1 tablespoon Cajun spice
  16. 1 cup diced sweet peppers
  17. 1 cup diced celery
  18. 1 to 2 jalapeños, finely diced
  19. 1 cup dark beer
  20. 8 rabbit hindquarters
  21. 1/3 cup brown sugar
  22. Kosher salt and freshly ground black pepper
  23. 1/4 cup clarified butter, plus more for frying the polenta
  24. 1/2 cup finely diced onions
  25. 1/4 cup finely diced sweet pepper
  26. 5 cloves garlic, minced
  27. 1 tablespoon chili powder
  28. 3 cups chicken stock, plus more if needed
  29. 1 cup polenta
  30. Kosher salt and freshly ground black pepper

Instructions

  1. For the black beans: Sauté the onions in some bacon fat or oil in a large pot over medium to medium-high heat until dark golden brown and caramelized, about 15 minutes. Add the red pepper and garlic and cook for another 5 minutes. Add the chili powder and paprika, then add the beans and cover with fresh water by 2 inches. Bring to a simmer and cook until the beans are tender, 1 to 1 1/2 hours. Season with salt and pepper.
  2. For the braised rabbit: Preheat the oven to 325 degrees F.
  3. Sauté the onions in some bacon fat or oil in a large pot over medium to medium-high heat until dark golden brown and caramelized, about 15 minutes. Add the garlic, paprika, chili powder, tandoori spice, Cajun spice, peppers, celery and jalapeños and sauté until the spices start to stick, about 5 minutes. Deglaze with the beer and reduce. Add the rabbit and brown very slightly. Cover with water and add the brown sugar and salt and pepper to taste. Bring to a boil, reduce to a simmer, cover, transfer to the oven and cook until the rabbit is just tender, about 1 hour.
  4. For the polenta: Add the butter to a saucepan and heat until hot. Add the onions, peppers, garlic and chili powder and sauté until the vegetables are soft. Add the chicken stock, bring to boil, reduce to a simmer and slowly whisk in the polenta. Simmer for 6 to 8 minutes, adding more stock as necessary to get a fairly thick consistency. Season with salt and pepper. Pour into a shallow pan and let set to cut later for frying.
  5. When ready to fry, cut into pieces and fry in clarified butter until golden brown.

 

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