dinner · gluten-free
Braised rabbit with polenta
Rabbit (or chicken thighs) braised with white wine, tomato, rosemary and olives over soft polenta.
- Time
- 120min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Season and brown the rabbit in oil; remove.
-
2
Soften vegetables and garlic, add wine and reduce, then tomatoes, stock, rosemary and rabbit. Cover and simmer 1 hour until very tender and the meat reaches 74°C (165°F); add olives.
-
3
Whisk polenta into boiling salted water and cook, stirring, 30–40 minutes; finish with butter and Parmesan.
-
4
Serve the rabbit and sauce over polenta.
