Rabbit Cacciatora with Soft Polenta
Rabbit braised hunter style with tomatoes, rosemary, olives and capers, served on soft golden polenta.
- Time1 hr 45
- LevelEasy
- Costabout £3.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 428kcal
- 41.3gcarbs
- 8.7gof which sugars
- 20.9gfat
- 5.7gsaturates
- 12.6gprotein
- 5.3gfibre
- 1.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the rabbit. Heat 2 tablespoons of the oil in a large casserole and brown the pieces for 4 minutes a side. Lift out.
8 min - 2
Add the remaining oil, onion and pepper. Cook for 8 minutes until soft, adding the garlic, rosemary and sage for the last minute.
8 min - 3
Pour in the wine and bubble for 3 minutes. Add the tomatoes and 150 ml water and return the rabbit. Season.
- 4
Cover and simmer gently for 1 hour 10 minutes, until the rabbit is tender. Add the olives and capers for the last 10 minutes.
70 min - 5
About 15 minutes before serving, bring 750 ml water to the boil with a good pinch of salt. Rain in the polenta, whisking, and cook on a low heat for 5 minutes, stirring, until thick. Stir in the last tablespoon of olive oil.
5 min - 6
Spoon the polenta into bowls and top with the rabbit and sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
