Entree: Romania – Moldavia – Iepure la Ceaun (Rabbit slowly braised in a heavy pot with onions, garlic, tomatoes, and herbs, often served with polenta)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 5 min

Additional 25 min

Total 1 hr 50 min

Ingredients

- 1 rabbit, cut into pieces, approx. 2.5 lb (1.1 kg) usable meat
- 3 tbsp (45 ml) vegetable oil or lard
- 2 medium onions, finely sliced (approx. 300 g)
- 5 garlic cloves, minced (approx. 15 g)
- 2 carrots, sliced (approx. 150 g)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry white wine
- 1 1/2 cups (360 ml) chicken or vegetable stock
- 1 bay leaf
- 3 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 g) chopped fresh parsley for finishing
- For serving: 1 cup (160 g) coarse cornmeal for polenta or prepared mămăligă as desired

Instructions

1. Pat the rabbit pieces dry and season with 1 tsp (5 g) salt and 1/2 tsp (2 g) pepper.
2. Heat 3 tbsp (45 ml) vegetable oil or lard in a heavy-bottomed pot or ceaun over medium-high heat. Brown rabbit pieces in batches until well colored on all sides, about 4–6 minutes per side. Transfer browned pieces to a plate.
3. Reduce heat to medium, add sliced onions and carrots to the pot, and sauté until softened and beginning to brown, about 8–10 minutes. Add minced garlic and sweet paprika and cook 1 minute more.
4. Stir in tomato paste and cook 1–2 minutes, then deglaze the pot with 1 cup (240 ml) white wine, scraping up browned bits.
5. Return rabbit to the pot, add stock, bay leaf, and thyme. Bring to a gentle simmer, cover partially, and cook on low heat until rabbit is tender and falling from the bone, about 45–60 minutes.
6. Remove lid for the last 10–15 minutes if you want a thicker sauce; adjust seasoning with salt and pepper. Discard bay leaf and thyme stems if used.
7. Meanwhile prepare polenta: bring 4 cups (960 ml) water and a pinch of salt to a boil, whisk in 1 cup (160 g) cornmeal slowly, reduce heat and cook, stirring, until thick and smooth, about 20–25 minutes. Stir in a knob of butter if desired.
8. Sprinkle the stew with chopped parsley and serve hot alongside mămăligă or rustic bread.