Braised Rabbit With Porcini and Polenta Recipe

Name: Braised Rabbit With Porcini and Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces dried porcini mushrooms; 2 tablespoons unsalted butter; 1 medium onion, chopped; 2 ounces prosciutto, minced; 1 whole rabbit cleaned and cut into small pieces; 1 glass dry red wine; A quarter of a teaspoon of dried thyme; Coarse sea salt and freshly ground pepper to taste; 1 35-ounce can of Italian tomatoes with the juice; 4 cups coarse-grain polenta; 3 quarts of water

Servings: persons

3 ounces dried porcini mushrooms
2 tablespoons unsalted butter
1 medium onion, chopped
2 ounces prosciutto, minced
1 whole rabbit cleaned and cut into small pieces
1 glass dry red wine
A quarter of a teaspoon of dried thyme
Coarse sea salt and freshly ground pepper to taste
1 35-ounce can of Italian tomatoes with the juice
4 cups coarse-grain polenta
3 quarts of water

1
Soak the mushrooms in warm water for a half-hour, then squeeze them dry, discarding all but two tablespoons of the liquid.
2
Heat the butter in a skillet over medium heat; saute the onion, prosciutto and mushrooms until the onion is lightly browned.
3
Add the rabbit and brown on all sides.
4
Add the wine, thyme, salt and pepper and cook covered over medium heat for 15 minutes.
5
Meanwhile, dice the tomatoes and add them to the rabbit.
6
Lower the heat and cook, uncovered for another 30 minutes or until the sauce has thickened somewhat.
7
In the meantime, make the polenta.
8
Fill a large pot with three quarts of salted water, add the polenta in a steady stream and cook over medium heat, stirring with a wooden spoon until the spoon stands by itself in the center and the polenta pulls away from the sides of the pot.
9
Serve the polenta in large bowls, topped with the rabbit.

kcal

Calories

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 ounces dried porcini mushrooms, 2 tablespoons unsalted butter, 1 medium onion, chopped, 2 ounces prosciutto, minced, and more.

Yes, Braised Rabbit With Porcini and Polenta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Rabbit With Porcini and Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions