Rabbit Paupiettes with Polenta

I bought these rabbit paupiettes or bundles at the traiteur/butcher already baconed and tied.   Some of you will probably want to make your own, like old pioneer Dave, but you can also ask your butcher to do this.  Once these are prepped, they make for an easy, elegant dinner.

Rabbit Paupiettes with Polenta

4 prepped rabbit paupiettes

1 1/2 tbsp olive oil

2 shallots

2 large garlic cloves

1/3 cup of wine

1 tbsp balsamic vinegar

2 cups of veal or chicken broth

2 tbsp of coarse ground mustard

Salt and pepper

1 tube of polenta, sliced and sauteed in olive oil

Brown the paupiettes in the olive oil and set aside.  In the same pan, sweat the shallots and garlic cloves just until they begin to brown.  Add the wine and vinegar, then cook until reduced by half, scrapping up the browned bits.  Add the broth and simmer until reduced by a third.   Add the mustard, salt, pepper and stir for about 1 minute.   Add the reserved paupiettes, cover and cook for 45 minutes.

To plate, ladle some sauce in the middle of a plate, top with slices of polenta and then a paupiette sliced in thirds horizontally.   Garnish with parsley.

Wine suggestion:  Bougogne Aligote