Rabbit Stew with Fried Polenta
Be prepared for you kitchen to fill with an incredible aroma as the dish cooks.
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
- 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.
Notes
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