Date: 13 Oct 2015 Author: Jacqui Categories: Food, Main Dishes, Polenta 0


Rabbit is one of our traditional dishes in Malta. We usually make it either in wine and garlic or else slow cooked as a mouthwatering stew.  This time I did not feel like making the usual recipes. I had some fresh Porcini mushrooms in the fridge, so I decided to make the rabbit in white wine, flavored with Porcini and Taggiasche Olives. If you do not find fresh Porcini, use other mushrooms, but add as well some dried Porcini for the flavor. One way to do this is to finely grind them in a coffee grinder and add to the rabbit when you add the stock. (Serves 2)


  • Rabbit pieces for 2 persons
  • 1/2 cup Gluten Free all purpose flour mix
  • Olive Oil
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1 cup White Wine
  • 1 to 1 1/2 cups gluten free chicken stock
  • 2 Fresh Sage leaves
  • 2 Bay leaves
  • Fresh Porcini Mushrooms, chopped (I used around 4 large ones)
  • 1/2 cup of Taggiasche Olives
  • 4 Juniper Berries, slightly crushed
  • Freshly Chopped Parsley
  • Salt & Freshly ground pepper


Wash the rabbit pieces and set aside.  In a bowl, place the flour, add some salt and pepper, mixing them in the flour.  Coat the rabbit pieces with the flour and set aside.

In a large pan, heat some olive oil and fry the rabbit pieces until browned.  Take them out of the pan and set aside.  In the same pan, add a little more olive oil and saute the onions until translucent.  Add the garlic and cook for a couple minutes, stirring.  Pour in the wine and cook for a few minutes until it thickens.  Add the stock and put the rabbit pieces inside the pan again.  Add the sage, bay leaves and juniper berries.  Bring to a boil and then lower the heat to a simmer.  Cook until the rabbit becomes tender.  Add the fresh Porcini and cook for another five to ten minutes on low heat.  Season with salt and pepper and throw in the olives.  Keep cooking for a few more minutes.  If you see that the sauce is too thick add a dash of stock.  Remove the sage and bay leaves. Sprinkle in the freshly chopped parsley.

Serve either with mashed potatoes or creamy Gorgonzola Polenta.

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