Red Wine And Rabbit Stew With Polenta, And Leftovers

I know rabbit might not be for everyone, and many of you will be thinking of this:

And not of this:

But I can assure you that rabbit meat is delicious… a bit like chicken (looks exactly like it…) but gamier. I recently spent a week at my parents’ house in Paris where rabbit meat is as common as chicken’s and was presented with two rabbits to cook for dinner. I had never cooked it and did not have many ingredients so decided to go for something I know how to do well: a wine stew. I mean you can never go wrong with wine and meat… add some butter and it’s heaven!

For this recipe you will need (enough for five people)

Two rabbits cut in smallish pieces (ask your butcher to do it, it’s usually in six pieces)

– Two carrots, minced.

– An onion, chopped.

– 300 grams of mushrooms, roughly chopped (preferably a mix of nutty mushrooms).

– Two bunches of thyme.

– Half a bottle of wine (pour the rest into a glass and drink it to get over the fact you’re eating a cute bunny).

– A lot of butter

Start by adding a knob of butter to a pan and brown the rabbit pieces. Reserve and do the same with the mushrooms in batches so they brown but don’t become mushy. Put them aside with the rabbit and add more butter to the pan. Add the onion and carrots and sweat them for 5-10 minutes. When they become soft, turn up the heat and add the wine and the thyme. You can also add a bay leaf at this point.

Amazingly fresh thyme from my French greengrocer’s

Let the wine reduce to half and then add the rabbit and the mushrooms. Make sure they are covered and add water if needed. Season with salt and pepper and let cook for at least 45 minutes on very low heat, with a lid on. When the meat looks like it’s cooked and almost falling off the bone take the lid off to let it reduce. Right now is the time to prepare the polenta. If you are experienced you can have a go at polenta flour which has too cook for 45 minutes with constant turning and gives you an arm ache and possibly some burns. If you are not an experienced Italian grandma, grab a good quality semi-ready polenta and follow the instructions. When the polenta is almost cooked add some cream or ricotta cheese and some parmesan. Season with salt and pepper and serve the stew over it.

The next day, if you are lucky to have some stew and polenta left, serve them together. If like me all you had is polenta, fry it in a pan with some butter until it’s crispy. For the courgette, slice it really thinly (with a peeler or a mandolin) fry it for 2-3 minutes in some butter and sprinkle it with salt, pepper, good olive oil and goat’s cheese. And there you go: a really easy and healthy second meal after the indulgence of rabbit and wine.

(Sorry for the low quality pictures, I only had my phone)

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2 Comments on “Red Wine And Rabbit Stew With Polenta, And Leftovers”

  1. My French Heaven says:

    I love this! I’m sure most Americans will cry over the rabbit. I won’t! :0)


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