Braised Rabbit with Sage and Polenta Gnocchi

1. marinate rabbit legs, backs and legs with the olive oil-garlic mixture, tie backs with the belly flaps into a roulade with the help of kitchen twine.

2. heat olive oil in a frying pan, pour in rabbit parts, sear on all sides.

3. dice smoked bacon, carrots and leek, add together with pearl onions, fry briefly.

4. add sage, rosemary sprig, thyme, fry.

5. fill with white wine, season with salt, season with pepper, cover with a lid, simmer for 25 to 30 minutes until soft, add seasoning.

For the polenta gnocchi, boil milk with Parmesan, salt, butter and nutmeg (freshly grated), add polenta flour, boil repeatedly until a thick porridge is formed, quickly fold in yolks well.

7. roll out porridge to about 1 cm thickness between two sheets of transparent film, cool briefly.

Cut out half moons.

9. brush a frying pan with butter, fill in polenta crescents, sprinkle with parmesan, bake for about 5 min in the oven under the oven grill.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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