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Brescian-Style (Italian) Rabbit with Polenta

Brescian-Style Rabbit is a delicious main course from the culinary tradition of Brescia, Italy, typically served for Sunday family lunches. This flavorful dish must be served alongside excellent polenta, following local tradition. A heartwarming combination that represents the authentic flavors of Northern Italian cuisine.
Recipe Brescian-Style (Italian) Rabbit with Polenta
  • Difficulty Medium
  • Preparation 15 minutes
  • Cooking 1 hour
  • Servings for Serves 4

Coniglio alla Bresciana, as the name suggests, is a traditional Brescian recipe typical of the Province of Brescia, a dish customarily enjoyed during Sunday lunch.

The recipe for Coniglio alla Bresciana has its roots in peasant tradition and sees slight variations depending on the area of the Brescia province where it is prepared; in the lower Brescia region, it is traditional to enrich the Coniglio alla Bresciana with a bit of diced pancetta sautéed with onions and garlic before adding the rabbit, while in the Franciacorta area, it is customary to deglaze the rabbit with Franciacorta wine and often enhance the recipe with a few cloves.

If you move north, you’ll find that olive oil is replaced solely by mountain butter, while in the Garda area, some families add a few olives to enrich the Coniglio alla Bresciana with a flavor typical of the Garda region.

Whether you follow the version from lower Brescia, Franciacorta, or any other local variation, one thing is certain: polenta must never be missing.

Ingredients for Serves 4

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Method

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  1. To prepare Bresciana-style Rabbit, start by sautéing some finely chopped onion and a clove of garlic in a drizzle of Garda olive oil in a casserole dish. Add two lemon peels, sage, and rosemary, and let them sizzle for a few more seconds.
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    Bresciana Style Braised Rabbit 3
  2. Now add the rabbit pieces, season with salt and pepper, add two bay leaves, and brown well over high heat.
    Bresciana Style Rabbit Recipe 4
    Bresciana Style Rabbit Recipe 6
  3. Once well browned, deglaze with white wine and let the alcohol evaporate completely. Remove the casserole from the heat, add a drizzle of olive oil and a few small pieces of butter, then continue cooking in the oven at 180°C (350°F) for about 45 minutes, turning the meat pieces occasionally.
    Braised Rabbit Bresciana Style 7
    Braised Rabbit Bresciana Style 8
  4. Once the rabbit is fully cooked and golden brown, remove the casserole from the oven and serve your Bresciana-style Rabbit. Traditionally, it must be accompanied by polenta, a classic Northern Italian cornmeal dish. Finally, remember to download our App with exclusive content and fewer ads!
    Authentic Brescia Style Rabbit

Variations and Alternatives

You can enhance your Bresciana-style Rabbit by adding a pinch of nutmeg, some cloves, or enriching the soffritto with 150 grams (5.3 oz) of pancetta, which should be well browned before adding the rabbit.

Tips

For a perfect Bresciana-style Rabbit, it’s essential to use Garda Lake olive oil, Garda lemons, and high-quality mountain butter from the Brescia region. These local ingredients are crucial for achieving the authentic taste of this traditional Northern Italian dish.

Storage

The Bresciana-style Rabbit can be stored in the refrigerator for up to one day after cooking.

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