Ingredients

• 2 x 1.7kg farmed rabbits, jointed into 8 pieces (see Notes)
• 1/4 cup (60ml) olive oil
• 2 onions, thinly sliced
• 6 slices flat pancetta, chopped (see Notes)
• 4 garlic cloves, finely chopped
• 1 cup (250ml) verjuice (see Notes)
• 2 cups (500ml) chicken stock
• 2 tbs Dijon mustard or truffle mustard (see Notes)
• 2 bay leaves
• 2 thyme sprigs
• 2 tbs mascarpone cheese
• 1/3 cup flat-leaf parsley, finely chopped, plus extra to serve

• Grilled polenta

• 3 cups (750ml) chicken stock or water
• 1 cup (250ml) milk
• 1 cup (170g) instant polenta
• 50g unsalted butter

Description

Coniglio Con Pancetta E Senape (rabbit With Pancetta And Mustard) Recipe - Preheat The Oven To 170C. Season The Rabbit With Salt And Pepper. Heat 2 Tablespoons Olive Oil In A Large Flameproof Casserole Over Medium-high Heat. Seal The Rabbit, In Batches,.

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