As winter temperatures drop, Rabbit in Salmì with Polenta proves to be an ideal dish to warm family evenings, perfect for a Sunday lunch or a dinner among friends. The marination of the rabbit in red wine, enriched by a blend of herbs such as rosemary, sage, and cloves, not only intensifies the flavor of the meat but also makes it tender and succulent. This cooking method, which involves browning followed by slow cooking, allows the flavors to meld into a perfect balance, creating a rich and enveloping sauce. The polenta, made from cornmeal, pairs beautifully with the rabbit, absorbing the sauce and offering a creamy texture that contrasts with the meat. A dish that celebrates tradition and the richness of ingredients, bringing the warmth of rustic and authentic cooking to the table.

Clean the rabbit and cut it into even pieces. Place it in a bowl, cover it with red wine, add all the herbs (garlic, rosemary, sage, bay leaf, thyme, basil, and cloves), and let it marinate for 48 hours. After this period, drain the rabbit from the marinade, dry it well, and brown it in a saucepan where you have already sautéed chopped onion, celery, and carrot in oil and 20 g of butter along with the minced lard. When the meat has taken on an even golden color, moisten it with a bit of the marinade, keeping the heat low, and cook for about an hour. Halfway through cooking, season with salt and pepper. Meanwhile, in another saucepan, melt the remaining butter, then add sugar, cocoa, flour, and rum. Mix well to create a smooth sauce and add the pieces of rabbit. At the last moment, add the cream and leave it on the heat for a few more minutes, just enough time for everything to blend well. Serve the rabbit in salmì with steaming polenta made from cornmeal, 1.2 liters of water, and a handful of coarse salt.