This Braised Rabbit with Polenta and Mushrooms is an easy and elegant rabbit dish for a cozy date night at home.
When it comes to impressing a loved one with a delicious, home-cooked meal, few dishes are as comforting and elegant as my Braised Rabbit with Polenta and Mushrooms. Not only does this recipe highlight the tender, succulent flavors of wild rabbit, but it also pairs beautifully with creamy, golden polenta and savory mushrooms. It's the perfect way to treat your loved one to a special dinner.
Braised Rabbit
If you’ve never cooked rabbit before, don’t worry! Braising rabbit is a simple and foolproof technique that transforms the meat into a tender, flavorful masterpiece. I usually recommend braising as the ideal method for cooking rabbit. By cooking it slowly in liquid, the meat stays moist and absorbs all the wonderful flavors from the aromatics and herbs you add to this rabbit dish.
Why You'll Love This Braised Rabbit Recipe
This rabbit dish is more than just delicious - it’s a celebration of rustic ingredients and home-cooked comfort. Braising the rabbit infuses it with rich, deep flavors, while the mushrooms add an earthy note, and the polenta offers a creamy, satisfying base. The best part? You’ll only need a handful of ingredients and a few simple steps to create a rabbit dish that looks and tastes like it came straight out of a gourmet restaurant.
How To Make The Rabbit Dish
1. Preheat the Oven and Prepare the Rabbit
Start by preheating your oven to 325 degrees F. Meanwhile, use game shears to cut the rabbit into 9 pieces. Start by cutting the saddle (center portion) into 3 pieces. Then, slice the front portion (front legs) in half through the backbone, and chop each hind leg into 2 pieces.
Once your rabbit is cut, season the pieces with 1 teaspoon each of salt and black pepper.
2. Brown the Rabbit Meat:
Next, heat olive oil in a Dutch oven over medium-high heat. Once the oil is hot, add the rabbit pieces and brown them on both sides for about 3 minutes each. This step creates a rich, golden crust that will add flavor to your dish. Once browned, remove the rabbit from the pot and set it aside.
3. Cook the Bacon and Aromatics
In the same Dutch oven, add chopped bacon and diced onion. Cook for about 5 minutes, stirring occasionally, until the onions become soft and translucent. Then, add minced garlic and chopped rosemary, and cook for another 2 minutes until fragrant.
4. Braise the Rabbit
Return the browned rabbit pieces to the Dutch oven and pour in 2 cups of chicken broth. Stir everything together, ensuring the rabbit is well-coated. Cover the pot with a lid and transfer it to the preheated oven. Let it braise for about 1 hour, or until the rabbit is very tender. The slow cooking process will make the rabbit melt in your mouth!
5. Shred the Rabbit Meat
Once the rabbit is tender, remove the Dutch oven from the oven and place it on a heat-safe surface. Take the rabbit pieces out and transfer them to a platter or cutting board. Let the meat cool for about 10 minutes until it’s safe to handle. Then, use two forks to shred the meat, discarding any small bones.
At this point, you’ll have perfectly tender, flavorful rabbit ready to top your polenta.
6. Save the Liquid for Later
Don’t throw away that delicious braising liquid! Pour the contents of the Dutch oven (the broth, bacon, onions, and herbs) into a large bowl. This makes for a lovely rabbit soup later in the week. You can freeze it, so it’s ready to enjoy whenever you want a cozy meal.
7. Sauté the Mushrooms and Cook the Polenta
Wipe out the Dutch oven with paper towels, then return it to the stovetop over medium-high heat. Add the sliced mushrooms, and resist the urge to stir them right away. Let them sit in the pot for a few minutes to caramelize on the bottom. Once browned, toss the mushrooms and cook for another 3 minutes.
Next, add butter to the mushrooms and cook for 1 more minute until everything is beautifully browned. Push the mushrooms to one side of the pot, and make room for the polenta. Fry each slice of pre-cooked polenta for about 2 minutes on each side until golden and crisp.
8. Plate and Serve
Now that everything is ready, it’s time to plate. Place two slices of polenta on each plate, and season them with salt and pepper. Top with the shredded rabbit and sautéed mushrooms. Garnish with freshly chopped parsley and Parmesan cheese. Drizzle with olive oil for an extra touch of richness. Serve immediately and enjoy the cozy, comforting flavors of this dish.
Rabbit Hunting in North Dakota
Rabbit hunting is a great way to introduce kids and novices to hunting, especially here in North Dakota. The hunting season is open year-round, there are no bag limits, and North Dakota residents do not need a license. Your chances of harvesting a few rabbits can be pretty good anywhere in the state. There are lots of different rabbit habitats, but we like to target the edges of wheat and soybean fields. Just be sure and get the landowners permission before hunting!
If you live outside North Dakota but would like to come for a rabbit hunt, you can visit the ND Game and Fish website to learn the regulations and how to obtain a license.
Need Another Rabbit Recipe?
If you need another rabbit recipe, be sure and check out these other family favorites:
- Rabbit Reuben Sandwich
- Rabbit Tortilla Soup
- Crock Pot Rabbit Korma
- How to Cook Rabbit for Saint Patrick's Day
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DID YOU MAKE THIS RECIPE
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The Best Braised Rabbit with Polenta and Mushrooms
Ingredients
- 1 wild rabbit
- 1 ¼ teaspoon salt
- 1 ¼ teaspoon black pepper
- ½ cup olive oil
- 2 slices of bacon, chopped
- 1 medium yellow onion, diced
- 1 tablespoon minced garlic
- 1 rosemary sprig, leaves picked and chopped
- 2 cups chicken broth
- 8 ounces baby bella mushrooms, sliced
- 2 tablespoons butter
- 18 ounces San Genmaro Foods Polenta, pre-cooked and ready to serve. Cut into 8 slices
- ¼ cup fresh parsley, chopped
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 325 degrees F.
- On a cutting board, cut the rabbit into 9 pieces with game shears. Cut the saddle (center portion) into 3 pieces. Cut the front portion (front legs) in half through the backbone. Chop each hind leg into 2 pieces.
- Season the meat with 1 teaspoon each of the salt and black pepper.
- Heat the oil in a Dutch oven. When hot, add the rabbit, brown on both side for about 3 minutes each, then remove from the pot and set aside.
- Add the bacon and onion to the pot and cook for about 5 minutes until onions soft. Add the garlic and rosemary and cook another 2 minutes.
- Return the rabbit back into the pot. Add chicken broth and stir everything together. Place the lid on the Dutch oven and transfer it to the oven to cook at 325 degrees F for about 1 hour until rabbit is very tender.
- Remove the Dutch oven from the heat, then remove the rabbit pieces from the pot and transfer to a large platter or cutting board. Let the meat cool for about 10 minutes until safe to handle, then shred the meat using 2 forks. Be careful to remove and discard all the small bones.
- Transfer all of the liquid and remaining contents in the Dutch oven to a large bowl and save for a nice bowl of rabbit soup later in the week.
- Use paper towels to wipe out the Dutch oven and then return to the stovetop over medium high heat and add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 3 minutes.
- Add the butter. Cook and toss for 1 minute. Push the mushrooms to one side making room for the polenta. Fry each slice of polenta for 2 minutes on each side until golden brown. Meanwhile, cook and toss mushrooms until beautifully browned. The polenta and mushrooms should be done at the same time.
- Transfer two slices of polenta to each plate, season with salt and pepper, then top with cooked rabbit meat and mushrooms. Garnish each plate with 1 tablespoon each chopped parsley and Parmesan cheese and drizzle with olive oil. Serve immediately.
