The Embassy’s Apple Cider-braised Rabbit, With Polenta, Brie And Roasted Apples

Serves: 4

1 whole rabbit about 2.5 to 3 lbs
1 quart of apple cider

2 medium carrots

1 medium onion
3 fresh bay leaves

1 tsp. whole black peppercorns
1 tbsp. kosher salt

2 cups polenta
4 cups braising liquid

8 ounces brie

4 baby Granny Smith apples or 2 regular sized apples
3 tbsp. extra virgin olive oil

2 tbsp. fresh thyme

1 cup heavy cream

Cut the carrots and onions into large pieces and place with the whole rabbit, the bay leaves, peppercorns and salt in a crock pot. Add the apple cider and enough water to cover the whole rabbit. Cook the rabbit for about 10 hours or until tender but firm enough to handle. Toss the whole baby apples in the extra virgin olive oil; sprinkle the thyme; season with salt and pepper and bake in a hot oven for approximately 15 minutes until the apples are soft and the skins lightly colored. Set aside. Strain the braising liquid and set aside. Cook the polenta according to package instructions utilizing the braising liquid until the polenta is almost cooked; add the heavy cream and cook for five more minutes until the polenta is cooked and soft. Add the brie cut in cubes and mix well. To serve, break down the whole rabbit in equal sizes; distribute the polenta in four plates; place one apple in each plate and top each plate with a piece of the rabbit. Drizzle a few tablespoons of the hot braising liquid and some olive oil.

WINE PAIRING:  Tenute Silvio Nardi Brunello di Montalcino 2007
The wine has a deep, ruby-red color and intense, complex aromas of red fruits and spices, with toasty oak notes. On the palate, the wine has a silky texture, great finesse and profound flavors framed by noble, velvety tannins. Though impressive now, this wine will benefit from aging. For more information, visit

Alan Hughes

Ambiance: Trendy, Intimate
Cuisine: American

The Embassy
4600 NE Second Ave. in Miami’s Design District

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