Rabbit with polenta

Polenta cuni finished dish

Polenta cuni finished dish

bergamo crestFrom Bergamo. Polenta e cüní. This is the most common Sunday lunch in Bergamo, and is one of the dishes I miss from my time living there. The are many variations on the recipe. This one comes from Slow Food Italy.  Serves 4

Polenta cuni ingredients

Polenta cuni ingredients

  • 1 rabbit, cut into portions
  • 50g lardo, guanciale or fatty pancetta
  • 100g butter
  • 2 glasses of dry white wine (Slow Food recommends Valcalepio)
  • 4 sage leaves
  • 1 sprig of rosemary
  • 1 clove

Put the rabbit in a pan large enough to contain it in a single layer. Place over a high heat for a few minutes to completely dry out the pieces.

Polenta cuni lardo

Polenta cuni lardo

Reduce the heat a little and add the lardo, butter, clove and sage. Brown the meat.

Polenta cuni browning the rabbit

Polenta cuni browning the rabbit

Add the wine and let it evaporate, stirring from time to time.

Polenta cuni with wine

Polenta cuni with wine

Reduce the heat to low, cover and continue cooking until the rabbit is tender. There shouldn’t be a lot of liquid while it’s cooking, but if it looks like drying out, add a little stock. The cooking time will vary according to the rabbit, but it will be at least two hours, maybe longer.

About five minutes from the end of cooking, add the remaining butter and the chopped rosemary. The rabbit should be quite dry, almost crispy on the outside, and moist on the inside.
Serve it with polenta made according to the instructions on the packet. If I don’t have a polenta machine available to stir it, I usually use the quick cooking variety. A lot of Bergamasci regard this as a heinous crime though 🙂

Rabbit alla cacciatore

bergamo crestConiglio alla Cacciatore or Huntsman’s Rabbit. When I lived in Bergamo the Sunday lunch was usually roast rabbit with polenta. I was regularly woken at seven in the morning by my neighbour grinding his polenta under my bedroom window. I’m sure he did it on purpose (we didn’t get on that well 😉 ) I see that rabbit is coming back into fashion in the UK, so I thought I’d share this recipe. It’s not roast rabbit, but another common Bergamasco dish. You can use any type of mushroom, even porcini if your bank balance will stand it. Serves 4

Rabbit with mushrooms ingredients

Rabbit with mushrooms ingredients

  • 1 rabbit cut into portions
  • 400 g mushrooms
  • 100 g passata
  • 1 carrot
  • 1 stick celery
  • 1 onion
  • 1 clove of garlic
  • 1 tbsp chopped parsley
  • 1 tbsp flour
  • 100 ml chicken stock
  • 1 glass dry white wine
  • 5 tbsp olive oil
  • Salt and pepper
  1. Chop the carrot and celery into small strips and thinly slice the onion.
  2. Add to a pan with 3 tbsp of olive oil and cook over a medium heat until the onions start to go translucent.
  3. Add the rabbit pieces and brown. Sprinkle them with the flour.
  4. Thinly slice the mushrooms and sautè them in a separate pan with the rest of the olive oil and the whole, lightly crushed clove of garlic. Cook until they are well coloured and start to give off their juice.
  5. Add to the pan with the rabbit and add the wine. Cook over a high heat until the wine has reduced by half.
  6. Add the passata and stock, season with salt and pepper. Cover and cook for about and hour over a low to medium heat.
  7. Sprinkle with the parsley and serve with polenta.
Rabbit with mushrooms

Rabbit with mushrooms

Rabbit fricassee

Coniglio in fricassea. There are many recipes for rabbit in fricassea but this is the simplest and most straight forward I could find. It’s basically rabbit served with a sauce made from egg yolks and lemon juice. Serves 4.

Rabbit fricassee ingredients

Rabbit fricassee ingredients

  • 1 medium rabbit — cut into portions, washed and dried with kitchen paper
  • 2 egg yolks
  • plain flour
  • the juice of a Lemon
  • 1 whole Chilli – fresh or dried
  • olive oil
  • 1 knob butter
  1. Lightly dust the rabbit with flour.
  2. Fry the pieces in a little olive oil to which you’ve added the knob of butter.
  3. When the rabbit is nicely coloured, season with salt, add a ladle of water and cook over a low heat for around an hour and a half. If it looks like drying out, add a little more water.
  4. When the rabbit is done remove to a serving plate and keep warm.
  5. Beat the egg yolks together with the lemon juice and add the mixture to the cooking liquid left in the pan. Stir rapidly until you have a smooth sauce.
  6. Top the pieces of rabbit with the sauce and serve.
Rabbit fricassee finished dish

Rabbit fricassee finished dish

 

Rabbit marinated in white wine

 Coniglio marinato.

Serves 6

marinated rabbit ingredients

  1      rabbit — cut into portions
  30   grams  butter
  1/2 litre  dry white wine
  2     tablespoons  white wine vinegar
  1     onion
  1     carrot
  1     stick  celery
  3     tablespoons  olive oil
         peppercorns
         salt and pepper

  • Put the rabbit pieces in a dish along with the onion, carrot, celery, wine, vinegar and a few peppercorns. Marinate for at least 6 hour in the fridge.
  • When you are ready to cook the rabbit, remove it from the marinade and dry well with kitchen paper. Add the butter and oil to a pan and brown the rabbit pieces. Season with salt and pepper.
  • Strain the marinade and add about 2 ladelfuls to the pan. Allow to evaporate a little and then cover the pan.
  • Cook over a low heat for about an hour and a quarter. If it looks like drying out, add a little more of the marinade.
  • marinated rabbit finished dish