Rabbit stew with polenta and pomegranate
Savor a traditional Friuli-Venezia Giulia rabbit stew with polenta and pomegranate, perfect for a festive mountain meal. Enjoy this hearty Italian hunter's feast.
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Cooking tools:
- Dutch oven
- Saucepan
- Whisk
- Baking dish
- Chef's knife
- Cutting board
- Stove
Ingredients
- 1 lbs polenta
- 12 shallots
- 5 tbsp of butter
- 2 lbs rabbit or hare
- 1/2 cup of sugar or honey
- 1 large glass of Marsala wine (sweet)
- 1/2 cup Aceto Balsamico
- 1 teaspoon freshly grated cloves
- 1 pomegranate
- Some holly or fresh basil leaf for decoration
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