Anna & Bruno’s Tuscan Stew with Polenta

Name: Anna & Bruno’s Tuscan Stew with Polenta
Cook time: 180 min
Total time: 180 min
Yield: 6 servings
Ingredients: 1.5 kg Rabbit; 4 tbsp Olive oil; 4 cloves Garlic; 2 tbsp Fresh sage leaves; 1 tbsp Fresh thyme; 1 tbsp Oregano; 2 Stock cubes; 800 ml Water; Salt; Freshly ground black pepper; 1.2 litres Water; 300 g Polenta; 50 g Butter; 60 g Grated Parmesan cheese; 100 ml Milk; Salt

Anna and Bruno are Michaella’s neighbours in her family’s village in Tuscany. While there recently they invited her over for dinner and made a delicious rabbit stew. As is tradition, she took note and recorded this special dish but has since rabbit isn’t always the easiest ingredient to locate in her local London supermarkets she’s trialled it with both chicken thighs and mushrooms. Anna and Bruno are quite the husband and wife team with her signature stew results in tender meat and well-reduced flavours, while Bruno is the polenta master; he even cuts it with a special curved stick. He lets it rest until nearly solid and then separating it into small rounds for serving. If you’e trying this at home we recommend employing someone as your polenta-master; but curved rustic sticks might hard to come by so a large serving spoon will do the trick, we reckon.

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For

For the stew

1.5

Rabbit, cut into pieces (chicken thighs work beautifully too; for a vegetarian version, use around 800 g mixed mushrooms)

tbsp

Olive oil

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Notes

Chicken thighs work beautifully instead of rabbit; for a vegetarian version, use around 800 g mixed mushrooms. If you’re entertaining, it’s a great one to prepare in advance; the stew is even better the next day, once the flavours merge together and strengthen overnight. If you’re trying this at home we recommend employing someone as your polenta-master; but curved rustic sticks might hard to come by so a large serving spoon will do the trick, we reckon. Don’t panic if you mess up the polenta, you can always save it by whisking in a splash of hot water or milk to loosen. Stir in a few handfuls of grated Parmesan or a splash of milk to make it extra creamy if you’re feeling decadent.

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Anna & Bruno’s Tuscan Stew with Polenta

Anna and Bruno are Michaella’s neighbours in her family’s village in Tuscany. While there recently they invited her over for dinner and made a delicious rabbit stew. As is tradition, she took note and recorded this special dish but has since rabbit isn’t always the easiest ingredient to locate in her local London supermarkets she’s trialled it with both chicken thighs and mushrooms. Anna and Bruno are quite the husband and wife team with her signature stew results in tender meat and well-reduced flavours, while Bruno is the polenta master; he even cuts it with a special curved stick. He lets it rest until nearly solid and then separating it into small rounds for serving. If you’e trying this at home we recommend employing someone as your polenta-master; but curved rustic sticks might hard to come by so a large serving spoon will do the trick, we reckon.

Cook

Ingredients

Method

Turn cooking mode on

Step 1

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Cook along with all of our recipes

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For

For the stew

1.5

Rabbit, cut into pieces (chicken thighs work beautifully too; for a vegetarian version, use around 800 g mixed mushrooms)

tbsp

Olive oil

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

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