Rabbit with mushrooms and polenta

Ingredients

For 1 serving

• Rabbit160 g
• Cremini mushrooms150 g
• Tomato passata100 g
• Onion40 g
• White wine50 ml
• Thymeto taste
• Polenta (cornmeal)50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: September – November

Method

1. Peel and chop the onion; pat the rabbit pieces dry with kitchen paper and season with salt.
2. Heat the oil in a casserole over medium-high heat and brown the rabbit with the onion for 8 minutes, turning, until the meat is golden and the onion soft.
3. Deglaze with the white wine and let it bubble for 1–2 minutes; add the tomato passata and a ladleful of water, cover and cook over low heat for 25 minutes.
4. Meanwhile wipe the chestnut mushrooms with a damp cloth, trim the earthy base and slice them. Add them to the casserole with the thyme, season with salt and pepper and cook for another 15 minutes, until the mushrooms are soft, the sauce is thick and the meat comes off the bone.
5. For the last 10 minutes bring about four times the polenta's weight of water to the boil in a small pan, salt it, pour in the polenta in a thin stream while whisking and cook over low heat for 10 minutes, until it pulls away from the sides.
6. Serve the rabbit and mushroom sauce on the polenta.