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Stewed Rabbit and Polenta

17/11/2023

Here’s how to prepare a delicious stewed rabbit and creamy polenta, two classic Italian dishes that pair beautifully together.

Ingredients for the Stewed Rabbit

  • 1 rabbit, cut into pieces
  • Flour, as needed for dusting the rabbit pieces
  • Extra virgin olive oil
  • 2 cloves of garlic
  • 1 sprig of rosemary
  • Sage, as needed
  • 1 glass of white wine
  • 400 ml of tomato passata
  • Salt and pepper, as needed
  • Vegetable broth, as needed (if necessary)
  • Pitted black olives (optional)

Ingredients for the Polenta

  • 250 g of cornmeal for polenta
  • 1 L of water
  • Salt, as needed

Preparation of the Stewed Rabbit

  1. Dust the rabbit pieces with flour. In a large pot, heat the oil and brown the floured rabbit with the garlic, rosemary, and sage until the pieces are well-goldened on all sides.

  2. Deglaze with white wine and let the alcohol evaporate.

  3. Add the tomato passata, season with salt and pepper, and if you like, you can also add some black olives. Cover and cook on low heat for about 1 hour and 30 minutes, adding vegetable broth from time to time if the sauce becomes too dry.

  4. Check the doneness of the rabbit; it should be tender and the sauce reduced and flavorful.

Preparation of the Polenta

  1. Bring water to a boil in a large pot. Salt the water and gradually pour in the cornmeal, stirring continuously with a whisk or wooden spatula to prevent lumps from forming.

  2. Continue to cook according to the cornmeal package instructions, which usually range from 30 to 50 minutes, stirring frequently.

  3. Once the polenta has reached the desired consistency, pour it onto a cutting board and let it cool slightly before slicing, or serve it soft as a side to the rabbit.

Curiosity

Stewed rabbit is a robust and flavorful dish that can be found in various regions of Italy, with slight local variations. The addition of wine and aromatic herbs, such as rosemary and sage, gives the dish a pleasant depth of flavor. Stewing is a cooking technique that allows meats to retain their tenderness, absorbing the flavors of the seasonings during the long, slow cooking process.

Polenta, on the other hand, is a versatile and traditional side dish, especially in the northern regions of Italy. It can be served soft, like a cream to accompany stews and braises, or allowed to harden and then grilled or fried.

Stewed Rabbit and Polenta