This is winter comfort food at its finest!
We absolutely love good rabbit meat dipped in a creamy polenta, especially when the colder months are finally here (we’ve been waiting for a little snow for sooo long!). Grab a glass of Ripresa Montepulciano d’Abruzzo Red Wine, sit back and enjoy!
This organic wine with its silky structure and its floral and fruity notes of blackberries will delight every wine-loving consumers.
*This wine is imported to Denmark by Vinimondo.dk, a wine wholesaler that works with some of the best wine suppliers in Italy, Portugal, France, and Spain. Drop by the new Vinimondo.dk showroom to taste or buy this Ripresa Montepulciano d’Abruzzo Red Wine.
🍷Francesca & Marinella🍴
INGREDIENTS for 4 servings
Ready in 1 hour
1 rabbit cut into 8 – 10 pieces
3-4 tbsp extra virgin olive oil
1 tsp minced rosemary
1 tsp minced thyme
2 cloves garlic
½ onion, finely cut
½ glass white wine
freshly ground pepper
2 ladles of vegetable stock (or hot water)
300 g instant polenta flour
Preheat the oven to 200 °C.
Heat 2 tbsp of extra virgin olive oil with garlic and rosemary in a large pan over low heat for 2-3 minutes. Then add onions, thyme and 1 more tbsp of olive oil.
Season the rabbit pieces with salt and pepper. Put the pieces in the pan and let brown on all sides for about 5- 10 min. Pour the wine and let it reduce. Place the rabbit and the sauce into a baking pan. Pour the broth (or hot water) and bake uncovered for about 40 min, until the rabbit starts to turn brown and becomes very tender.
Meanwhile, prepare the polenta following the package directions.
Serve the rabbit with some polenta to collect the creamy sauce.