Beer-braised rabbit with onions and polenta

Ingredients

For 1 serving

• Rabbit200 g
• Beer150 ml
• Onion100 g
• Polenta (cornmeal)55 g
• Extra virgin olive oil1 tablespoon
• Rosemaryto taste
• Bay leavesto taste
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: October – March

Method

1. Rinse the rabbit pieces, pat them dry with kitchen paper and season with salt and pepper. Peel the onion and slice it thinly.
2. Heat the oil in a casserole over medium-high heat and brown the rabbit for 8–10 minutes, turning, until golden on all sides.
3. Lower the heat to medium, add the onion, rosemary and bay leaf and cook for 5 minutes, stirring, until the onion is soft and translucent.
4. Pour in the beer, bring to a gentle simmer, then cover and cook over low heat for 50 minutes, turning the pieces now and then and adding a splash of water if it gets dry, until the meat comes away easily from the bone.
5. While the rabbit cooks, bring the water for the polenta to the boil, salt it and pour in the polenta in a thin stream, whisking; cook over low heat, stirring often, for the time on the packet, until thick and creamy.
6. Remove the bay leaf, taste the sauce and adjust the salt, then serve the rabbit with the onions and sauce over the polenta.