Photo: Sorin Gheorghita
Slow-cooked rabbit with polenta
17 ingredients
Serves 6
openrecipes
Marinate rabbit legs in red wine, slow cook in a casserole then serve on a bed of smooth, creamy parmesan polenta
Estimated Nutrition (whole recipe, rough)
756
Calories
52g
Protein
45g
Fat
33g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Rabbit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 rabbit legs, or 1 large rabbit jointed into 6)
- 750ml bottle barbere, dolcetto or other red wine
- 2 bay leaves
- a sprig rosemary
- a sprig thyme
- 20g butter
- 2 tbsp olive oil
- 3 onions , finely chopped
- 3 celery sticks, finely chopped
- 4 garlic cloves , finely chopped
- 100g pancetta , diced
- 2 tbsp tomato purée
- 400ml chicken stock , heated
- 500ml whole milk
- 250g polenta
- 100g parmesan , grated
- 50g unsalted butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes