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