Roasted rabbit with polenta and mushrooms (lactose free)

Ingredients

• 2 kg Rabbit (2 whole), cut into pieces and meat separated from bones
• 75 g Morel mushrooms, cut in quarters
• 10 pcs Baby spinach, blanched
• 80 g Sun-dried tomatoes, thinly stripped
• 70 g Summer truffles
• 250 g Polenta
• 400 g Cream, lactose free
• 250 ml Milk, lactose free
• 250 ml Homemade chicken stock
• 100 ml White wine
• 50 g Parmesan, grated
• 15 ml Truffle oil
• 1 tbsp Truffle oil
• 4 tbsp Unsalted butter, lactose free
• 2 clove Garlic, raw
• 2 pcs Shallots, thinly sliced
• 2 pcs Egg yolks
• 2 pcs Bay leaves
• 2 sprig Thyme, fresh
• 2 pcs Vanilla pods, slit lengthwise
• 1 tsp Salt
• 1 tsp Black pepper, ground

Method

1. In a large skillet, combine the milk, 250ml cream, garlic, 1 sprig of thyme, and a bay leaf, then bring to a boil.
2. Stir in the polenta, stirring frequently for about 5 minutes until it thickens.
3. Turn off the heat and discard the garlic. Stir in the egg yolks, parmesan, 50g chopped truffles, and the truffle oil. Transfer the polenta into an oiled shallow tray and let it rest for 15 minutes.
4. Cut out 4 circles from the polenta and set aside.
5. Preheat oven to 200°C.
6. Cut the rabbit meat and place over the blanched spinach. Sprinkle with salt and pepper.
7. Combine the tomatoes and the dried mushrooms then combine with the rabbit saddle and place on a baking sheet lined with foil. Bake for 12 minutes.
8. Meanwhile, place the bones in a heavy-bottomed pan and brown them on both sides. Stir in the olive oil followed by the shallots and cook for 3 minutes. Add the wine and bring to a boil. Allow it to reduce by half then add the remaining cream and the split vanilla pods. Season with salt and pepper then bring to a boil. Turn off the heat and pass through a sieve.
9. In a large pan, heat the butter and add the polenta. Fry until golden on both sides and place on four plates. Serve the roasted rabbit and spoon the vanilla cream over the polenta and rabbit then garnish with grated truffle. Serve immediately.