December 9, 2025RECIPES
Rabbit & Mushroom Polenta
PREPARATION TIME: 20 minutes prep + ~1.5–2 hours cooking
DIFFICULTY: Medium
Ingredients
- 1 rabbit (or hare), cut into pieces (~1.2–1.5 kg total)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2–3 cloves garlic, minced
- 200–300 g dried or fresh porcini mushrooms (or other wild mushrooms)
- 150 ml dry white wine (optional)
- 500 ml stock (vegetable or chicken) + extra water if needed
- 2 tablespoons butter (optional, for richness)
- Salt and freshly ground black pepper to taste
- 250–300 g coarse cornmeal (polenta)
- ~1.2–1.5 l water (or as per package instructions)
- Pinch of salt
- Optional: butter or a little olive oil for finishing
Preparation
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Prepare the rabbit: In a heavy pot or Dutch-oven, heat olive oil over medium-high heat. Add rabbit pieces — brown them well on all sides to seal the juices. Remove and set aside.
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Sauté aromatics: In the same pot, add onion and garlic. Sauté until softened and translucent (about 3–5 min).
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Add mushrooms & liquids: Add the mushrooms. If using dried porcini, rehydrate them in warm water first, then drain (save the soaking liquid to add later for extra flavor). Pour in the wine (if using) and let it simmer a few minutes to reduce alcohol. Then add the stock (plus some of the mushroom soaking water if available), bring to a gentle boil.
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Simmer: Return the rabbit pieces to the pot. Season with salt and pepper. Lower the heat, cover, and simmer gently for about 1 to 1.5 hours (or until rabbit is tender and mushrooms softened). Add more water/stock if necessary to keep everything from drying out.
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Meanwhile — prepare polenta: In a separate pot, bring water to a boil with a pinch of salt. Slowly pour in the cornmeal while whisking to avoid lumps. Lower the heat and stir frequently until polenta thickens (about 25–30 min, or as per your polenta type instructions). Once done, you may stir in a little butter/olive oil for smoothness.
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Combine & serve: Spoon a generous portion of polenta onto each plate, then ladle the rabbit-mushroom stew over the top. Serve hot.
Serving Suggestion
Serve Rabbit & Mushroom Polenta as a hearty, rustic meal — perfect for colder days. It goes beautifully with a side of crusty bread or a simple green salad. A glass of dry white or light red wine complements the dish nicely.
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