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Farm bars
Farm recipes
Rabbit with polenta

Tyrolean recipes - farm recipes


Rabbit with polenta


1 rabbit
4 tbsp oil
1 stick of celery
1 onion
1 leek
1/8 l white wine (Chardonnay)
300 ml beef stock
1 bay leaf
1 sprig of rosemary
1 sprig of thyme
salt and pepper


Sear the rabbit pieces in oil. Dice onion, leek and celery, add to the meat and brown well. First douse with wine and then with the stock. Braise in a covered pan together with the bay leaf for around 2.5 hours and add more stock if necessary. Towards the end of the cooking time, add the rosemary and thyme and season with salt and pepper to taste. Serve with polenta.

Have fun cooking
Karin Bracchetti
Farm woman at ’Föhrner‘ near Bozen