Rabbit Stew with Fried Polenta

Name: Rabbit Stew with Fried Polenta
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 2 servings
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 prigs rosemary; 30 g capers; 400 ml diced tomatoes; 40 ml olive oil; 100 g cornmeal flour; salt; pepper

User Reviews

4.9

270 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings
2 servings
Course
Main Course
Cuisine
International

Rabbit Stew with Fried Polenta

Iris Warren

Report

Be prepared for you kitchen to fill with an incredible aroma as the dish cooks.

Share:

I Made This!

202 people made this

Print

56 people printed this

Save this

162 people saved this

Ingredients

Servings

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 prigs rosemary
30 g capers
400 ml diced tomatoes
40 ml olive oil

Fried Polenta

100 g cornmeal flour
salt
pepper

Add to Shopping List

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.