Hunter's rabbit with creamy polenta
Ingredients
4 persons
- 3 tablespoons olive oil
- 4 rabbit legs
- 75 grams pancetta
- 1 diced
- 1 leek stalk
- 3 stalks of celery
- 250 milliliters garlic
- 700 grams of red wine
- 75 grams ELVEA Peeled Red Datterini Tomatoes
- 3 sprigs of mixed olives
- 1 bunch fresh parsley
- polenta
- Parmesan cheese
- buttercream
- pepper
- salt
Preparation
-
1
Pat the rabbit legs dry with kitchen paper and sprinkle with salt and pepper. Heat the olive oil in a large casserole dish. Brown the rabbit legs on both sides. Remove them from the pan.
-
2
In the frying fat, sauté the pancetta with the onion, garlic and celery for 3 min. Pour in the red wine and the whole red peeled Datterini tomatoes. Return the rabbit legs to the pan. Add the olives and bring to a boil.
-
3
Turn the heat low and stew the meat, covered, for 2 hours until tender. Finely chop the parsley.
-
4
Place the rabbit legs on 4 plates, spoon some stew sauce over them and sprinkle with the parsley.
-
5
Cook the polenta until tender according to the package directions and serve with the rabbit legs. Don't forget to season the polenta with a handful of Parmesan cheese and a generous knob of butter or a splash of olive oil.
-
6
Tip: Spread polenta you have left over in a baking dish and let set. The next day, grill, bake or gratinate slices of polenta until golden brown and crispy.
