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***** Restaurant Terminus - Orsières - Valais *****
Info Address: Terminus Jean-Pierre Osenda Rue du Congres 31 1937 Orsières VS Tel: +41 (0) 27 783 20 40 |
Situation If you want to get away from it all and have a real holiday… If you’re after snow, sunshine and water… If you’re mad about sport or are simply looking for relaxation… If you like a sociable holiday… If you enjoy downhill or cross-country skiing, walking, swimming, mountain biking… The Saint-Bernard region offers all of this and more. You can reach this exceptional place, where peasant traditions are still very much in evidence, in just a few hours from anywhere in Switzerland.  |
Recipe from Jean-Pierre Osenda.
The wine chosen in harmony with this recipe is Pinot Noir - Maître de Chais
RABBIT AND POLENTA “A LA TESSINOISE"
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INGREDIENTS Proportions for 10 persons Rabbit Polenta 150 g polenta Bramata Oro (Valtellina ) |
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Rabbit 2–3 rabbits (weighing around 4 kg), jointed. Place the rabbit pieces in a non-metallic dish with a chopped onion, finely chopped carrots and celery, pepper, basil, hyssop, thyme and a bay leaf. Pour in red wine, 3 dl of olive oil and a little vinegar to cover the meat.
Leave to marinate for 12 hours. Remove the rabbit pieces from the marinade and pat them dry. Reserve the marinade for later use. Put some olive oil in a pan and brown the meat on all sides over a high heat. Pour the marinade over the browned meat and turn the heat down. Add 6 peeled tomatoes, and some more chopped carrots and celery if you wish.
Cook over a low heat until the meat is cooked. Thicken the sauce if necessary before serving.
Form the polenta into a flattish circle on a lightly oiled baking tray, sprinkle with Valtelline cheese and bake in the oven until the polenta is golden brown. |
