Rabbit Marinated in Red Wine with Gratinated Polenta
recipe

A delicious winter dish from Piedmont featuring tender rabbit marinated in red wine, served with rich, cheesy polenta. Perfect for winter evenings!
Preparation Time: 2 hours
Serving Size: 4

Ingredients:

- 1 kg rabbit meat, cut into pieces
- 500 ml red wine
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 bay leaves
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Gratinated Polenta:
- 200 g cornmeal
- 800 ml water
- 100 g Parmesan cheese, grated
- 50 g butter
- Salt to taste

Instructions:

1. Marinate the rabbit: In a large bowl, mix red wine, olive oil, garlic, onion, bay leaves, rosemary, salt, and pepper. Add the rabbit pieces and mix well. Cover and refrigerate for at least 1 hour or overnight.

2. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
3. Remove the marinated rabbit from the refrigerator and drain the marinade. Sear the rabbit in a pan with olive oil until browned. Add the marinade and simmer on low heat for about 1 hour until the meat is tender.
4. Prepare the polenta: In a pot, bring water to a boil and add salt. Gradually stir in the cornmeal, continuously mixing to avoid lumps. Cook on low heat for about 30 minutes until the polenta thickens.
5. Remove the pot from the heat and stir in butter and Parmesan cheese. Mix well and pour the polenta into a greased baking dish.
6. Spread the rabbit over the polenta and pour the sauce on top. Bake in the oven for about 30 minutes until the top is golden brown.
7. Let it rest for a moment before serving.

Nutritional Information (per serving):

- Calories: 550 kcal
- Protein: 35 g
- Carbohydrates: 50 g
- Fat: 25 g
- Fiber: 3 g

Reviews: 3.95 (2410 reviews) ★★★★★ share