Rabbit shoulders braised in red wine with onion confit served over mushroom polenta at Piglet Wine Bar in Dublin.
Savoring these deep dark and delicious stewed rabbit legs in red wine sauce was a mesmerizing experience. Rich and hearty, yet with a delicate texture, the tender meat fell away from the bone with the slightest prod. I swirled each bit on my fork into the caramelized onion and creamy mushroom polenta to make perfect bites of gamy goodness. The entree was complemented by a luscious glass of ruby red Riberia del Duero, Rioja's unsung Spanish cousin, served in an elegant Reidel crystal balloon.
We started with tangy goat bacon bruschetta and then tried the "autumn Caprese salad," a cold weather variation on the summery fresh mozzarella, basil and tomato salad that featured the braised Italian black kale called Cavolo nero in place of the tomatoes. On the edges of the plate, just beyond the greens were slivers of anchovy that could be added for an extra jolt of flavor.
Piglet Wine Bar is located on the pedestrian side street called Cow's Lane in the Temple Bar district of inner city Dublin. It is an Italian enoteca, a wine bar with snacks, rather than a full-fledged restaurant.
But oh what snacks!