Rabbit and polenta stew

Method

1. Heat the olive oil in a frying pan over a medium heat and the onion, celery, carrots, red peppers, bay leaves, sage and rosemary. Fry for 2 to 3 minutes and then add the rabbit meat. When the meat starts to brown, stir in the wine, stock and tomato puree. Season with salt and freshly ground black pepper and simmer gently for 5 minutes or so, until the rabbit is cooked.

2. Meanwhile, fill a very large saucepan with 2 litres of salted water over a high heat and bring to the boil. Once bubbling, reduce the heat and slowly whisk in the polenta, stirring constantly, for 3 minutes.

3. Beat in the butter and half of the Parmesan cheese. Season well with salt and freshly ground black pepper.

4. When the polenta comes away from the side of the pan, remove from the heat and spoon onto a warmed serving plate. Top with the rabbit stew, garnish with the remaining Parmesan and the chopped parsley and serve immediately.

Comments                        add a comment

Be the first to add a comment...

Ingredients

1kg rabbit meat, cut into bite sized pieces
6 tbsp Olive oil
1 onion, finely chopped
2 celery sticks, cut into fine matchsticks
2 Carrots, cut into fine matchsticks
2 small red peppers, cut into fine matchsticks
2 Bay leaves
4 sage leaves
sprig of Rosemary
120ml White wine
300ml vegetable stock
3 tbsp tomato purée
salt and fresh ground black pepper

For the polenta:

500g quick cook polenta
50g Butter
25g Parmesan, grated
handful of Parsley, to garnish

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Save money on shopping bills
Afternoon tea, curry cookery courses and more!