Rabbit and mushroom pie in polenta crust
EasyIngredients FOR 4 PEOPLE
- 1.2 kg of rabbit thighs and loins
- 200 g diced bacon
- 90 g of butter
- 1 large onion, finely chopped
- 300 g of mushrooms cut into squares (porcini mushrooms, champignons or the most suitable ones you can find)
- 1 tablespoon of “00” flour
- 200 g of Crème Fraiche
- 150 ml fresh cream
- 2 tablespoons of fresh parsley, chopped
For the crust
- 500 ml of milk
- 30 g of butter
- 100 g of braised polenta
- 60 g of grated Parmigiano Reggiano
- 1 pinch of ground nutmeg
- 1 lightly beaten egg
Heat half the butter over medium heat in a large, thick pan and cook the rabbit a little at a time for 5 minutes or until well browned.
Remove it from the pan.
Add the diced bacon into the butter and cook for 4-5 minutes or until it has taken on a nice golden color.
Add the remaining butter, lower the heat and cook the onion for 5 minutes until it is softened.
Now add the mushrooms and mix well.
Cook over low heat for 10 minutes or until all the liquid has evaporated.
Add the flour and mix for a minute.
Incorporate the creme fraiche and the cream and season with pepper.
In the meantime carefully bone the rabbit by shredding it by hand. Put the rabbit back in the pan and cook it with all the other ingredients on low heat for 20 minutes or until the sauce is reduced and thickened.
Add the chopped parsley.
Now preheat the oven to 200° C if static, 180° C if ventilated, grease a 1 ¼ L baking dish and with the help of a spoon, pour in the rabbit and mushrooms.
For the pie cover, put the milk, butter and half a teaspoon of salt in a saucepan and heat to a boil.
When it starts to boil, add the polenta a little at a time and stir constantly until the mixture is thick and uniform and the polenta comes off the edges of the pan.
Remove from heat and add the Parmesan Reggiano.
Sprinkle with nutmeg, mix in the egg and adjust with salt and pepper if necessary.
Spread the mixture well over the rabbit and mushrooms to completely cover it.
Bake for 20 minutes until the polenta has taken on a beautiful golden color.
Serve hot.
