Technique

Rabbit Stew with Fried Polenta

Get ready for a hearty and comforting rabbit stew, the perfect dish for a cold yet cozy evening!

By the Technique desk · International · 2 min ·

The succulent rabbit thighs (legs) are cooked in a rich tomato sauce infused with fragrant bay leaves and rosemary. Full recipe details can be found below!

Ingredients

3-4 rabbit thighs
8 small red onions or shallots
1 carrot
1 parsnip
1 garlic clove
50 ml white wine
2 bay leaves
2 sprigs rosemary
30 g capers
400 ml diced tomatoes
40 ml olive oil

Fried Polenta

100 g cornmeal flour
salt
pepper

Instructions

Cut the rabbit legs into 2-3 large pieces each.
Clean the onions, carrot and parsnip and cut into large pieces.
In a large pot, sauté the vegetables in a little olive oil, then add the meat, bay leaf and rosemary.
When the meat has browned on all sides, pour in the wine, let it reduce for 1-2 minutes, and then add the diced tomatoes, salt, pepper and cinnamon.
Add 2 cups of water and simmer over low-medium heat with the lid on until the meat starts to fall off the bone.
For the polenta, boil the water with salt and add the cornmeal flour. Once cooked, leave it to cool.
Before serving, slice the polenta and fry it on both sides in a hot pan with a little oil.