Rabbit and polenta stew

Soft polenta and tender rabbit make a delicious quick-to-cook combination in this glorious stew from Gennaro Contaldo
By Gennaro Contaldo
Rabbit and polenta stew
  • Rating:
  • Serves: 4-6
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 1 kg rabbit meat, cut into bite sized pieces
  • 6 tbsp olive oil
  • 1 onion, finely chopped
  • 2 sticks celery
  • 2 carrots, cut into fine matchsticks
  • 2 small red peppers, cut into fine matchsticks
  • 2 bay leaves
  • 4 sage leaves
  • sprig of rosemary
  • 120 ml white wine
  • 300 ml vegetable stock
  • 3 tbsp tomato purée
  • black pepper

For the polenta:

  • 500 g quick-cook polenta
  • 50 g butter
  • 25 g parmesan, grated
  • handful of parsley, to garnish


1. Heat the olive oil in a frying pan over a medium heat and the onion, celery, carrots, red peppers, bay leaves, sage and rosemary. Fry for 2 to 3 minutes and then add the rabbit meat. When the meat starts to brown, stir in the wine, stock and tomato puree. Season with salt and freshly ground black pepper and simmer gently for 5 minutes or so, until the rabbit is cooked.

2. Meanwhile, fill a very large saucepan with 2 litres of salted water over a high heat and bring to the boil. Once bubbling, reduce the heat and slowly whisk in the polenta, stirring constantly, for 3 minutes.

3. Beat in the butter and half of the Parmesan cheese. Season well with salt and freshly ground black pepper.

4. When the polenta comes away from the side of the pan, remove from the heat and spoon onto a warmed serving plate. Top with the rabbit stew, garnish with the remaining Parmesan and the chopped parsley and serve immediately.

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