Rabbit with mushrooms and crispy polenta
3 servings
90 minutes
Rabbit with mushrooms and crispy polenta is a true embodiment of Italian gastronomy, blending rustic simplicity with refined flavor. Historically, rabbit meat was widely used in rural Italy for its tenderness and softness. Here it simmers in an aromatic broth with white wine, absorbing the depth of mushroom flavor and herbs like rosemary, sage, and thyme. The crispy polenta, golden on the outside and tender on the inside, serves as a perfect complement, creating a contrast of textures. The dish is ideal for a cozy family dinner or special occasions when one wants to indulge in the richness of Mediterranean aromas. Each serving is a harmony of earthy mushroom flavor, rich broth, and creamy warm polenta completing the symphony of culinary delight.
1
Soak the mushrooms in water for a few hours, drain the water (saving it), and dry the mushrooms with a kitchen towel.
- Dried mushrooms: 50 g
- Water: 400 ml
2
Heat 2 tablespoons of olive oil in a pan and fry the rabbit until golden brown. Transfer the rabbit to a plate and cover with foil.
- Rabbit legs: 3 pieces
- Olive oil: 75 ml
3
Pour another tablespoon of oil into the pan, sauté finely chopped onion, garlic, carrot, and celery. Add herbs and mushrooms, cook for five minutes. Pour in the water left from the mushrooms, let it evaporate by two-thirds. Add wine, evaporate again by two-thirds. Return the sautéed rabbit legs to the pan, cover them with a liter of hot broth, bring to a boil, reduce heat, and cook covered for an hour.
- Olive oil: 75 ml
- Onion: 2 pieces
- Garlic: 2 cloves
- Carrot: 1 piece
- Celery stalk: 3 pieces
- Bay leaf: 1 piece
- Freshly chopped rosemary: 1 tablespoon
- Crushed sage leaves: 1 tablespoon
- Chopped fresh thyme: 1 tablespoon
- Water: 400 ml
- White wine: 125 ml
- Rabbit legs: 3 pieces
- Chicken broth: 1.5 l
4
For the polenta, bring the remaining 500 ml of chicken broth to a boil. Gradually add the polenta while stirring. Cook over medium heat, stirring continuously until thickened, about five minutes. Add butter and parmesan, transfer to a 20x20 cm square silicone mold and let it sit for half an hour. Remove from the mold, cut into triangles and fry them in the remaining olive oil.
- Chicken broth: 1.5 l
- Polenta: 125 g
- Butter: 1 tablespoon
- Grated Parmesan cheese: 1 tablespoon
- Olive oil: 75 ml
5
For serving, place a couple of fried polenta triangles on a plate, next to them - a rabbit leg with mushrooms. Sprinkle with chopped parsley.
- Chopped parsley: 3 tablespoons