Rabbit Stew with Fried Polenta

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.

Notes

Related: Braised Rabbit Leg with Mushroom Filling in Grappa Raisin Sauce Related: Rabbit with Prunes

Related: What Does Rabbit Taste Like? Related: Pork Tenderloin w/ Porcini and Creamy Polenta Related: Oven Baked Rabbit Legs with Carrot Purée