Get ready for a hearty and comforting rabbit stew, the perfect dish for a cold yet cozy evening! The succulent rabbit thighs (legs) are cooked in a rich tomato sauce infused with fragrant bay leaves and rosemary.
To start, cut the rabbit thighs into large pieces and sauté them with sweet and earthy red onions, carrots, and parsnips until they’re golden brown and full of flavor. Add a splash of white wine, for a subtle tangy note to the savory stew.
Next, add the diced tomatoes, along with a handful of capers and a sprinkle of cinnamon. As the stew simmers on low heat, the meat becomes tender and juicy, falling off the bone.
To complete this wholesome dish, served it with fried polenta. Allow the cornmeal flour to boil until it reaches a creamy consistency. Then, once cooled, slice it thickly. Pan-fry the slices until crispy to create a perfect textural contrast to the tender rabbit.
Full recipe details can be found below!
Rabbit Stew with Fried Polenta
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
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Cut the rabbit legs into 2-3 large pieces each.
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Clean the onions, carrot and parsnip and cut into large pieces.
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In a large pot, sauté the vegetables in a little olive oil, then add the meat, bay leaf and rosemary.
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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.
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Add 2 cups of water and simmer over low-medium heat with the lid on until the meat starts to fall off the bone.
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For the polenta, boil the water with salt and add the cornmeal flour. Once cooked, leave it to cool.
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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: Creamy Polenta
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