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Tender rabbit ragout with olives and lemon zest on creamy polenta in a terracotta plate, served with an elegant white wine glass of Vermentino

Tender rabbit ragout with olives, lemon and polenta

Tender rabbit meat, slowly braised with olives, lemon zest and Mediterranean herbs, served with creamy polenta - this is wine with food in its lightest and most aromatic form. An Italian Easter classic that finds its perfect wine companion in the mineral Vermentino di Sardegna.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main course
Cuisine Easter specialty, Italian, Mediterranean
Servings 2 Servings
Calories 680 kcal

Cooking utensils

  • 1 Casserole or roasting pan with lid
  • 1 Cutting board
  • 1 Knife
  • 1 Zest grater
  • 1 Wooden cooking spoon
  • 1 Pot for the polenta
  • 1 Whisk

Ingredients
  

  • 1 Rabbit cut into pieces approx. 800 g
  • 100 g green olives without stone
  • 100 g Black olives without stone
  • 1 untreated lemon Juice and zest
  • 200 ml dry white wine Vermentino
  • 300 ml Chicken stock
  • 2 Garlic cloves
  • 1 Onion
  • 2 Sprigs of rosemary
  • 3 Sprigs of thyme
  • 2 1 tbsp olive oil
  • Salt black pepper
  • 200 g Polenta coarse
  • 600 ml Water or chicken stock
  • 30 g Butter
  • 50 g Parmesan cheese Freshly grated
  • Salt Nutmeg

Preparation
 

PREPARATION:

  • Season the rabbit pieces with salt and pepper.
  • Finely dice the onion.
  • Press in the garlic.
  • Wash the lemon, grate the zest and squeeze out the juice.
  • Roughly chop the olives.

COOKING STEPS:

  • Heat the olive oil in a roasting pan over a medium-high heat.
  • Fry the rabbit pieces on all sides until golden brown - approx. 3-4 minutes per side.
  • Remove the meat and set aside.
  • Sauté the onion and garlic in the same fat until translucent.
  • Pour in the white wine and dissolve the drippings.
  • Add the stock, lemon juice and zest.
  • Pickle the rosemary and thyme.
  • Put the rabbit pieces back into the roasting tin.
  • Cover and braise at 160 °C fan oven for approx. 1 hour 15 minutes.
  • After 45 minutes, add the olives.
  • Shortly before the end of cooking, remove the lid and allow the sauce to reduce slightly.
  • Bring the water or stock for the polenta to the boil.
  • Salting.
  • Stir in the polenta.
  • Cook over a low heat for approx. 10-15 minutes, stirring constantly.
  • Work in the butter and parmesan.
  • Season to taste with salt and nutmeg.

DIRECTIONS:

  • Place the creamy polenta in the center of the plate.
  • Arrange the rabbit pieces on top or next to it.
  • Pour the sauce generously with the olives.
  • Sprinkle with fresh thyme leaves and a little lemon zest.
  • Serve immediately.

SUPPLEMENTS:

  • Grilled zucchinis with olive oil and sea salt
  • Rocket salad with cherry tomatoes and lemon dressing
  • Focaccia with rosemary and coarse sea salt

Nutritional values per portion

Calories: 680kcalCarbohydrates: 48gProtein: 44gFat: 28g
Keyword Easter rabbit ragout, Italian Easter recipe, Mediterranean cuisine, Polenta recipe, Vermentino wine accompaniment, Wine for Easter dinner
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