Recipe progression
1 Carefully remove the small nerves and skin from the young rabbit fillets, salt and pepper with the mill.
2 In a casserole dish, melt 20 g (0.7 oz) of butter with a little oil, then when the mixture becomes meunière color, roast the fillets 5 minutes on each side then remove them to a plate.
3 Remove some of the fat, put the casserole back on the heat, add the muscat (deglaze) by scraping the caramelized bits from the bottom, add the 15cl (0.6 cup) of cream, let reduce by half then incorporate the veal stock, correct the seasoning and pass the sauce through a chinois (strainer) and keep aside.
4 Prepare the polenta in a large bowl.
In a saucepan, bring the poultry stock (or water) to a boil, season with a little cayenne pepper, salt, add 2 to 3 saffron threads (or a little turmeric), then add the peas to the liquid. Boil for 1 minute then pour in the semolina and cook for 5 minutes without stopping stirring (wooden spatula) then remove to a lightly oiled sheet.
5 In small tall ring molds, mold your polenta sharing the parmesan on top of each mold.
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