Gypsy Rabbit Stew with Yellow Peppers and Oven Polenta Pressure Cooker Recipe

Recipe Category: Stew


Gypsy Rabbit Stew With Yellow Peppers And Oven Polenta Pressure Cooker Recipe


SERVES 4 – Cooker: 5- to 7-quart – Time: 14 minutes at HIGH pressure


  • 1 cup coarse-grain yellow polenta or stoneground yellow or white cornmeal
  • 3½ cups warm water or vegetable or chicken broth
  • ¾ teaspoon sea salt
  • 3 tablespoons unsalted butter
  • ½ cup grated Parmesan cheese (optional)


  • 1 (2½- to 3½-pound) rabbit, cut into 6 or 8 pieces
  • ½ cup all-purpose flour or potato starch flour
  • 1 teaspoon sea salt
  • 4 tablespoons olive oil
  • 4 large yellow bell peppers, or 2 yellow and 2 red, seeded and sliced into rings
  • 1 cup chicken broth or vegetable broth
  • 1/3 cup dry white wine
  • 1 tablespoon tomato paste
  • 2 tablespoons minced fresh flatleaf parsley
  • 2 tablespoons minced fresh chives
  • 1 teaspoon minced fresh sage
  • pinch minced fresh marjoram
  • salt and freshly ground black pepper


  1. Combine the flour and salt in a shallow bowl and dredge the rabbit pieces in the mixture to fully coat
  2. Set aside
  3. Prepare the polenta
  4. Preheat the oven to 350° F
  5. Grease an 8- or 9-inch square 2-quart baking dish with olive oil cooking spray
  6. In a medium bowl, whisk together the water, polenta, and salt until smooth, no lumps
  7. Pour into the baking dish
  8. Cut the butter into small pieces and sprinkle them over the top; the butter will float
  9. Cover with aluminum foil and bake for 40 minutes
  10. Remove the foil and stir the polenta with a dinner fork
  11. Return to the oven, uncovered, for another 20 minutes (1 hour total cook time, more if necessary), until the water is absorbed and the polenta has thickened and is creamy to the bite
  12. If the polenta is too thick, add boiling water
  13. Remove from the oven and stir in cheese, if using
  14. Let rest at least 5 minutes before serving to allow it to further thicken
  15. In a 5- to 7-quart pressure cooker with the lid off, heat the oil, then add the rabbit and cook until very light golden brown, about 3 minutes
  16. Turn the pieces and cook the other side for 1 to 2 minutes
  17. Transfer to a plate
  18. Add the wine and herbs to the pot and bring to a boil over high heat, scraping up any browned bits from the bottom of the pot with a wooden spoon
  19. Return the rabbit pieces and any accumulated juice to the pot
  20. Add the peppers, broth, wine, tomato paste, and herbs
  21. Close and lock the lid
  22. Set the burner heat to high
  23. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  24. Set a timer to cook for 14 minutes
  25. Remove the pot from the heat; let stand for 10 minutes
  26. Open the cooker with the Quick Release method
  27. Be careful of the steam as you remove the lid
  28. Taste for salt and pepper
  29. Serve immediately, nice and hot, with sauce spooned over the polenta

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