Anonymous Fri Oct 07 11:33:27 2005

Polenta

Red Onion, Rhubarb and Fig Marmalade

Braised Romaine

Braised Fennel

Roast Garlic Puree with Sun-Dried Tomatoes

Braised Leg of Rabbit

Herbed Rabbit Forcemeat

Roast Saddle of Rabbit with Portobello

Barding

TO SERVE

Unmold polenta; top with 1 tsp. red onion marmalade. Using flat palette knife, place polenta at top of plate. Lean braised romaine against right side of polenta; lean braised fennel against left side of polenta. Place braised rabbit leg in center of plate, leaning against polenta so that leg bone points away from center of plate. Lay 2 slices of rabbit saddle against romaine and rabbit leg. Sauce plate liberally with reserved braising liquid.

NOTES

Season: Year round

Food Cost: Low