Braised Rabbit With Polenta
Published October 28, 1997
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup olive oil
1 large onion, sliced
2 slices bacon, diced
3 bay leaves
4 fresh sage leaves, chopped
1 teaspoon fresh rosemary, chopped
4 whole cloves
1 rabbit, 3 ⅓ to 4 pounds, cut into 6 to 8 pieces
Salt
Freshly ground black pepper
1 ½ tablespoons tomato paste
1 cup dry white wine
2 cups chicken stock or canned chicken broth
Polenta (recipe follows)
Nutritional analysis per serving (6 servings)
9 grams carbs; 167 milligrams cholesterol; 576 calories; 13 grams monosaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 29 grams fat; 1 gram fiber; 1039 milligrams sodium; 59 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In large casserole over medium-high heat, heat olive oil and add onion, bacon, bay leaves, sage, rosemary and cloves. Saute, stirring constantly, until onion is wilted, about 4 minutes.
- Step 2
Season rabbit pieces with salt and pepper to taste. Add rabbit to casserole, and saute until lightly browned, about 3 minutes a side. Add tomato paste and wine. Stir, scraping bottom of pan. Add stock. Simmer partly covered until rabbit is cooked, about 40 minutes.
- Step 3
Remove rabbit pieces to a platter, and keep them warm. Strain sauce, and return it to a clean pan. Bring it to a boil, and reduce for 5 minutes. Adjust seasonings. Pour sauce over rabbit, and serve with polenta.
Private Notes
Comments
My grandmother soaked the rabbit pieces in wine for a day or so before cooking.
Made this again, this time adding the clove and using onion. Once again fresh herbs and guanciale. It was again delicious and the clove added a distinct, but subtle flavor.
I know I can count on Lidia for recipes that work; this was delicious and easily prepared. I made only a few changes based on what I had in the frig and pantry. I used guanciale instead of bacon and a combo of leek and shallot instead of onion. Omitted the clove because I was out, and added 2 smashed cloves of garlic. I used fresh herbs. The rabbit was tender and juicy and sauce was tasty on spiral pasta. I think this would work just as well with skinless chicken thighs. Definitely a keeper.
My grandmother soaked the rabbit pieces in wine for a day or so before cooking.