Not that simple. As it turns out you have to be quite an efficient little bunny to get your hands on a hare, or indeed its meat. 'A few days to get it in' said the butcher. And the next, and the next.
RABBIT WITH PARMESAN POLENTA
6 streaks pancetta, chopped
1/2 white onion, finely chopped
3 small carrots, peeled and roughly chopped
2 rabbits/ approx. 600g meat, boned and roughly chopped
1 1/2 glasses red wine
small bunch thyme
200ml chicken stock
200g tinned plum tomatoes
2 portobello mushrooms, sliced
1tsp medlar or redcurrant jelly
1/4 tsp cinnamon
1/4 hot red chilli, finely chopped
1 bay leaf
generous pinch salt
1 litre water
200g instant polenta
100g Parmesan, grated
bunch flat leaf parsley to serve, chopped (optional)
Fry the pancetta in a little olive oil until crisp. Add the onion and soften. Then add the carrots. Fry for another minute or so.
Now add the rabbit and fry on a medium heat until browned on the edges. (If you are cooking with more, you may want to do this in batches)
Turn up the heat and pour in the red wine. Bring to the boil, and reduce the liquid until the alcohol has burnt off. Add the stock, tomatoes, mushrooms, jelly, spices and herbs and allow to simmer for 1 1/2 - 2 hours.
Test for seasoning and keep warm while you make the polenta.
Bring the litre of water to the boil. When bubbling, pour in the polenta and immediately stir with a whisk. When it begins to thicken add a touch of salt and all of the Parmesan. Serve when thick and creamy, top with a spoonful of the rabbit and a garnish of parsley.