Rabbit in Salmì with Polenta (Coniglio in Salmì con Polenta)
This traditional Italian dish, “Coniglio in Salmì con Polenta,” is an unforgettable combination of tender rabbit simmered in a rich, aromatic sauce, paired perfectly with creamy, comforting polenta. The dish is cooked slowly to bring out the full depth of flavor, making it an excellent choice for special occasions or a hearty family meal. Here’s a detailed recipe to help you recreate this Italian delicacy.
Category: Secondi Piatti
Servings: 6
Preparation Time: 15 minutes
Marination Time: 12 to 24 hours
Cooking Time: 2 hours
Ingredients for Rabbit in Salmì (Rabbit Stew)
| Ingredient | Quantity |
|---|---|
| Rabbit (whole) | 2 kg |
| White onions | 2 |
| Celery stalk | 1 |
| Carrot | 1 |
| Garlic cloves | 2 |
| Fresh rosemary | 2 sprigs |
| Cloves | 4 |
| Whole black peppercorns | 6 |
| Fresh sage | 4 leaves |
| Bay leaves | 2 |
| Fresh parsley | 3 sprigs |
| Fresh thyme | 2 sprigs |
| Fresh basil | 4 leaves |
| Cinnamon sticks | 1 |
| Red wine | 1 liter |
| Fine salt | To taste |
| Extra virgin olive oil | 6 tbsp |
| All-purpose flour | 2 tbsp |
| Water | 2 liters |
| Coarse salt | To taste |
Ingredients for Polenta
| Ingredient | Quantity |
|---|---|
| Instant polenta flour | 500 g |
| Extra virgin olive oil | 1 tbsp |
| Fine salt | To taste |
| Water | As needed (about 2 liters) |
Instructions
Step 1: Marinate the Rabbit
- Start by cleaning the rabbit—remove the head, internal organs, and excess fat. Cut the rabbit into pieces that are easy to handle and wash them thoroughly.
- Pat the pieces dry with kitchen paper to remove excess moisture. Place the rabbit pieces in a large bowl.
- Pour the red wine over the rabbit, ensuring it’s completely covered. Add a pinch of salt, and cover the bowl with plastic wrap or a lid.
- Place the bowl in the refrigerator to marinate for at least 12 hours, but ideally, leave it for 24 hours to allow the flavors to deepen and develop.
Step 2: Prepare the Stew Base
- After the marination period, drain the rabbit pieces, then pat them dry with paper towels. Lightly dust the rabbit pieces with flour to prepare for searing.
- In a large pan or skillet, heat the extra virgin olive oil over medium-low heat. Once hot, add the finely chopped onion and sauté for 10-15 minutes until the onions are softened and translucent.
- While the onions cook, prepare the aromatics: peel and chop the celery, carrot, and garlic. Add these to the pan, along with the rosemary, thyme, sage, bay leaves, basil, cloves, and black peppercorns. Sauté everything together until fragrant.
- Once the aromatics are cooked and the kitchen is filled with their lovely scents, carefully add the rabbit pieces to the pan. Brown the rabbit on all sides, turning it occasionally to ensure it cooks evenly.
Step 3: Cooking the Rabbit
- Pour in the red wine that the rabbit marinated in, scraping any browned bits from the bottom of the pan with a wooden spoon. These bits are packed with flavor!
- Add enough water to cover the rabbit and vegetables, and stir to combine. Bring the mixture to a boil, then reduce the heat to a gentle simmer.
- Cover the pot and allow the rabbit to cook slowly for about 1.5 to 2 hours. The rabbit will become tender and absorb all the rich flavors of the wine and herbs.
Step 4: Make the Polenta
- While the rabbit simmers, it’s time to make the polenta. Bring 2 liters of water to a boil in a large pot. Add a generous pinch of fine salt and a tablespoon of olive oil to the water for extra flavor.
- Gradually whisk in the instant polenta flour, stirring continuously to prevent lumps. Reduce the heat to low and continue cooking, stirring frequently, for about 20-30 minutes until the polenta thickens and becomes creamy.
- Once the polenta is cooked, remove it from the heat and transfer it to a serving dish. You can keep it warm by covering it with a towel or a lid.
Step 5: Finish the Rabbit
- Once the rabbit has cooked through and is tender, remove it from the pot and set it aside in a warm place. Discard the herbs and whole spices from the stew.
- Use a blender or immersion blender to puree the cooking liquid and vegetables into a smooth sauce. Taste and adjust the seasoning with salt and pepper as needed.
- Return the rabbit to the pan, add the sauce, and let it simmer together for an additional 5 minutes so the flavors can meld.
Step 6: Serve
- To serve, spoon the creamy polenta onto individual plates. Top with the tender rabbit pieces, and generously ladle the aromatic sauce over the top.
- Garnish with a sprinkle of fresh parsley for a pop of color and freshness.
- Enjoy this hearty, flavorful dish with a glass of red wine to complement the rich flavors of the rabbit and the comforting texture of the polenta.
Cooking Tips
- If you prefer a slightly thicker sauce, you can reduce the cooking liquid by simmering it uncovered for a bit longer before serving.
- The rabbit in salmì can also be made in advance and reheated before serving, making it a great dish for dinner parties or family gatherings.
- Pair this dish with a full-bodied red wine like Chianti or Barolo to enhance the flavors.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 45 g |
| Carbohydrates | 50 g |
| Fat | 20 g |
| Fiber | 4 g |
| Sodium | 600 mg |
| Cholesterol | 80 mg |
Rabbit in Salmì with Polenta is a timeless Italian dish that showcases the art of slow cooking. The tender rabbit, infused with the depth of herbs and red wine, pairs beautifully with the creamy, comforting texture of homemade polenta. Whether enjoyed as a special weekend dinner or during a festive occasion, this dish brings warmth and joy to the table. Make it today, and indulge in a taste of Italy!
