Oven baked rabbit legmeat with rosemary
Make the marinade by mixing the white wine, vinegar, rosemary, salt and pepper in a large bowl. Wash the rabbit legmeat and put it into the bowl with the marinade for 4 hours, so that the meat becomes soft. Place the rabbit legmeat in a ceramic dish, pour 1⁄2 of the marinade with wine. Add the halved garlic cloves, olives, chopped onion and sprinkle everything with oil. Preheat the oven to 180 °C and bake the rabbit for 40 minutes with the lid on and then for another 20 minutes without the lid until browned.
Polenta. In the meantime, we prepare the polenta. Put a saucepan of water (ideally, it should be a pot) on medium heat and, when it starts to boil, add salt. Add the cornflour and mix quickly with a special stick for polenta. Let the polenta simmer for 10 minutes, stirring a few times with a wooden spoon. Add the butter, grated Parmesan cheese and cook for another 5 minutes, stirring well until the cheese melts.
Serve the rabbit legmeat on a deep plate with pieces of polenta and sprinkle it with sauce and garnish with rosemary and mixed salad.
