River Cottage Australia



Julio Castellano whips up another delicious River Cottage inspired recipe, perfect for those chilly winter nights!

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  • Rabbit

  • 900g, 1 Whole Rabbit, cleaned and cut into 2 cm sections

  • 2 Medium Brown onions, diced

  • 5 Cloves of garlic, diced

  • 4 Large Soft Tomatoes, diced

  • 2 Medium Carrots, diced

  • 1Tsp Sugar

  • 5 Sprigs of Thyme

  • ½ Tsp. Smoked Paprika

  • ½ Tsp. Turmeric

  • ½ Tsp. Cumin Seeds

  • 1 Cup Red wine

  • 3 Cups of water

  • Salt & Pepper

  • Polenta

  • 50g Butter

  • 80g Shaved Parmesan cheese

  • 2 Bay leaves

  • 200g Polenta

  • 700ml veg stock


  • For the Rabbit:

  • 1.

    Ask the butcher to cut the Rabbit down into small sections around 2cm across in size.

  • 2.

    Sear the pieces of meat in a hot pan all the way around, then save them to one side.

  • 3.

    Sauté the diced onion, garlic, carrots, smoked paprika, turmeric, and cumin seeds in a large pan on medium heat until soft.

  • 4.

    Next add the seared rabbit pieces to the pan and then tip in the Red wine, cook for 5 min.

  • 5.

    Next add the diced tomatoes, sugar and water along with some salt & pepper

  • 6.

    Then cover with a lid and simmer on low heat for 1.5hrs until the meat falls from the bones.

  • 7.

    Check every 15 mins or so and add more water if necessary it should be a thick sauce but moist.

  • 8.

    Once ready if desired, peel meat off the bones and put it back into the sauce it will make it more manageable to eat for your guests.

  • For the Polenta:

  • 1.

    Pour the veg stock into a saucepan along with the butter and bay leaves.

  • 2.

    Bring to the boil then turn down to a gentle simmer, add the polenta and

  • 3.

    Whisk constantly to maintain a smooth consistency until the is polenta cooked, around 15 minutes.

  • 4.

    Once cooked add the Parmesan cheese, remove the bay leaves and season with the salt & pepper to taste.

  • To serve::

  • 1.

    Place a nice dollop of the polenta on a main course plate, then put a quarter of the Rabbit along with the sauce on top.

  • 2.

    Garnish with some more fresh thyme and enjoy this perfect dish for winter!

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 834kj
  • Fat Total 31g
  • Saturated Fat 14g
  • Protein 63g
  • Carbohydrate 65g
  • Sugar 12g
  • Sodium 2154mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe, Styling, Photography: Julio Castellano 2014

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