One of my old favourites with the added naughty side of fried polenta. The rabbit is cooked in a broth of bacon, onion, wine and stock. It’s a treat just on it’s own. It’s the sauce that gets the crusty bread mop up at the end of the meal.
This recipe will be in the book…..which is by the way, due for release in a few months time. October 8th I think. I hope you all like it!