Braised Rabbit with Polenta and Spring Vegetables Recipe

Heat a small knob of butter and 1 tablespoon of oil in a pot. Add the rabbit thighs and the sliced onions, and sauté for 5 minutes over medium heat. Sprinkle with flour and mix. Season with salt and pepper.

Pour the water to the level of the meat and add the chicken bouillon cube. Cook on low heat and covered for 25 minutes.

Whisk the egg yolk with the cream in a bowl. Pour the mixture into the pot over the rabbit, add the raisins, and continue cooking for 5 minutes over low heat, without letting it boil.

For the side dish: steam the sliced carrots and turnips for 15 minutes. Prepare the polenta: bring the broth to a boil in a pot and gradually add the polenta. Lower the heat and let it thicken over low heat while stirring for 5 minutes. Incorporate the cheese and mix.

To finish, arrange everything on the plate, sprinkle with chopped basil, drizzle with sauce, and enjoy.