Rabbit in Salmì with Polenta
- Lactose Free
- Energy Kcal 526
- Carbohydrates g 43
- of which sugars g 5.9
- Protein g 35.3
- Fats g 17.5
- of which saturated fat g 4.2
- Fiber g 3.2
- Cholesterol mg 78
- Sodium mg 467
- Difficulty: Easy
- Prep time: 60 min
- Cook time: 1 h 30 min
- Serving: 6
- Cost: Average
- Note + 12-34 hours of marination
PRESENTATION
Rabbit in salmì sauce—this dish totally comes alive when the weather gets cold, especially up in Northern Italy. Places like Lombardy and Veneto have been enjoying this rabbit stew for, like, forever. I mean, it’s a thing. Locals use wild or farm-raised rabbit, and here's the deal: they marinate it for hours in red wine, garlic and herbs. This gives the meat a really intense and aromatic flavor. Each bite is earthy and so so tender. The sauce? It's got deep notes from the wine, sweetness from carrots, and that sharp kick from juniper berries and bay leaves. Usually, it is served with a big heap of polenta—which is great for soaking up every drop of that savory goodness.
And look, this dish is a surprise for anyone used to tomato-heavy Italian dishes. The salmì sauce isn’t just thrown on top; it’s, like, developed slowly as the rabbit cooks, and everything just melds together. In some towns, it’s a Sunday staple, especially when the weather's chilly and people want something rich and hearty. And the polenta? Perfect match. Sure, you could do mashed potatoes, but polenta has that creamy vibe that goes with the robust rabbit wine sauce.
Now—making this braised rabbit dish needs patience—no question about it—but the final plate is seriously good. It's like a showcase of Northern Italian kitchens with all the flavors and aromas packed in. Fans of Northern Italian cuisine get it. This isn’t just about filling up; it’s about sharing something special that’s comforting and steeped in tradition. Whether it’s family or friends around the table, this dish is a celebration of regional tastes and culinary heritage. Really, really wonderful.
INGREDIENTS
- Rabbit 2.7 lbs (1.2 kg)
- White onions 2
- Celery 1 rib -
- Carrots 1
- Garlic 2 cloves -
- Rosemary 2 sprigs
- Cloves 4 -
- Ground black pepper 6
- Sage 4 leaves -
- Bay leaves 2 leaves
- Parsley 3 tufts
- Thyme 2 sprigs
- Basil 4 leaves
- Cinnamon sticks 1 -
- Red wine 7 glasses (1 l)
- Fine salt to taste
- Extra virgin olive oil 6 spoonfuls
- Type 00 flour 2 spoonfuls
- for the polenta
- Water 8 ½ cups (2 l)
- Coarse salt to taste -
- Extra virgin olive oil 1 spoonful
- Instant flour for polenta 4 ⅛ cups (500 g)
How to prepare Rabbit in Salmì with Polenta
Remove the head, fat, and internal organs from the rabbit, then cut it into pieces 1, wash it and pat it dry with kitchen paper. Place the rabbit pieces in a large bowl 2 and add a peeled and coarsely chopped onion, a peeled and sliced carrot, the chopped celery stalk, peeled and crushed garlic, rosemary, thyme, cloves, cinnamon, peppercorns, sage leaves, basil, bay leaf, and parsley 3.
Cover everything with red wine 4, add a couple of pinches of salt, and seal the bowl with plastic wrap (or cover it with a lid) and let it marinate in the refrigerator for a minimum of 12 to a maximum of 34 hours. After the marination time, drain the rabbit 5, pat it dry with kitchen paper, and flour the pieces 6.
In a small pan, put the oil and the remaining finely chopped onion to soften over low heat for 10-15 minutes 7; transfer the onion to a large pan or pot (that can contain the rabbit and later also the marinated vegetables and liquid) add the floured rabbit pieces 8 and brown them on both sides 9.
In the meantime, drain the vegetables and spices and add them to the rabbit 10; let them brown for 5 minutes over low heat, turning occasionally. At this point, add the remaining marinade 11 (now just the liquid), which should more or less cover the rabbit, put a lid on the pot and let it cook over low heat for at least 50-60 minutes. Meanwhile, prepare the polenta by putting a couple of liters of water on the stove: as soon as it comes to a boil, add the salt and a tablespoon of extra virgin olive oil, then remove the pot from the heat, add the cornmeal in a stream and mix with a whisk 12.
Put the pot back on the stove (low heat) and stir with a wooden spoon until the polenta is cooked 13, then pour it into a container 14 (preferably rectangular) that you have previously brushed with oil. Let the polenta cool well and then turn it out onto a surface and cut it into slices about 0.39 inches thick 15 which, if desired, you can also grill on a griddle.
Returning to our rabbit: after the cooking time, remove the lid from the pot and adjust the salt and pepper. Remove the pot from the heat, drain the rabbit pieces, and place them in a container that you will keep warm 16. Blend the cooking base 17 (liquid and vegetables) to obtain a cream that you will reduce until reaching the desired thickness 18;
add the rabbit pieces 19, let them cook together for 5 minutes 20, and then turn off the heat. Serve the rabbit in salmì immediately with the slices of polenta 21 drizzling them with the obtained cooking base.