Grilled babbit with Rosemary, Polenta and Black Olives

Preparation info
    • Difficulty


Appears in
Le Caprice

By AA Gill and Mark Hix

Published 1999

  • About

Large French farmed rabbits are best for this dish. You will probably need to order them in advance from a good butcher.

4 barons good-quality farmed rabbit (the saddle and back legs).


  • 700 ml milk
  • 1 clove garlic, peeled and crushed
  • 1 bay


Remove the fillets from the rabbit saddle, then cut off the legs and, with a sharp knife, remove the thigh bone.

Bring the milk to the boil in a thick-bottomed pan, then add the garlic, bay leaf and seasoning.

Simmer for 5 minutes, then whisk in the polenta.

Turn the heat down as low as it will go and cook slowly for 10 minutes, whisking every so often so that it doesn’t