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Rabbit Stew with Polenta

Edy's Rabbit Stew with Polenta

A hearty Venetian recipe enriched with spices and herbs. Cooked in white sauce and served over creamy yellow Italian polenta, this dish is a rich meal with a fall twist ideal for a Sunday family meal.
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Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Resting time: 12 hours
Total Time: 13 hours 35 minutes
Course: Main Course, Meat
Cuisine: Italian
Diet: Gluten Free
Keyword: Gamey, Polenta, Rabbit, Venetian Recipe
Difficulty: Moderate
Servings: 4
Calories: 733kcal

Ingredients

For the Rabbit Stew

  • 1¾ pound rabbit in pieces with bones
  • ½ cup olive oil extra virgin
  • 1 cup onion finely chopped
  • 2 cloves garlic whole, peeled
  • 1 sprig sage
  • 1 tbsp clove
  • 4 sticks cinnamon
  • 2 tsp peppercorn black
  • 2 tsp peppercorn pink
  • 2 tsp salt

For the Polenta

  • 1 liter water
  • 1½ cup polenta
  • 1 tbsp salt
US Customary - Metric

Instructions

To Prepare The Rabbit Stew

  • Take a deep cast-iron casserole, place inside the rabbit, and lay on top the cloves, the cinnamon, sage, all the peppercorns, salt and pour over all the EVOO. Top it with garlic and onions.
  • Cover with cling wrap and let it rest for 12 hours at room temperature, turning the rabbit after 6 hours, so that all the parts of meat will absorb the flavors.
  • Cook the rabbit for 1 hour and 15 minutes, until a thermometer inside the Rabbit's thickest piece reach a temperature of 165° F (75° C).

To Prepare the Polenta

  • Bring 1 l of water to boil, adding 1 tbsp of salt.
  • Pour like rain all the 2 cups of polenta, stirring continuously to avoid any lump.
  • Continue to stir for 10-15 minutes, until the polenta is creamy and reaches the desired consistency.
  • Serve it immediately, hot and place the rabbit on top. MANGIA!

Nutrition

Calories: 733kcal | Carbohydrates: 50g | Protein: 45g | Fat: 39g | Sodium: 3007mg | Potassium: 855mg | Fiber: 5g | Sugar: 2g | Vitamin A: 106IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 5mg
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