4.9 from 270 votes
Rabbit Stew with Fried Polenta
This Rabbit Stew with Fried Polenta combines tender, slow-simmered rabbit pieces with a hearty vegetable base and aromatic herbs. The stew is enriched with white wine, tomatoes, and capers, providing a balanced flavor profile with savory and slightly tangy notes. Fried polenta slices add a crispy, golden contrast to the stew's soft texture, making a complete and satisfying meal.
Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings:
2
servings
Course:
Main Course
Cuisine:
International
Ingredients
- 3-4 rabbit thighs
- 8 red onion or shallots, small
- 1 carrot
- 1 parsnip
- 1 garlic clove
- 50 ml white wine
- 2 bay leaf
- 2 prigs rosemary
- 30 g capers
- 400 ml diced tomatoes
- 40 ml olive oil
Fried Polenta
- 100 g cornmeal flour
- salt
- black 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.
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