Rabbit with Agen Prunes and Polenta

by Rick Stein
from Rick Stein's French Odyssey

Rich and warming, this hearty casserole by Rick Stein is studded with sweet prunes - a real treat and feast of flavour

Servings: 4
Level of difficulty: Easy

Ingredients
1 large young Rabbit , jointed into 8 pieces
3 tbsp duck fat, or goose fat
50g thick-cut rindless streaky bacon, cut into lardons (short fat strips)
6 button onions, peeled
6 Shallots, peeled and split in two
2 tbsp plain flour
4 Carrots , cut on the diagonal into small chunks
2 fat sticks Celery , cut on the diagonal into small chunks
1 large bouquet garni, made from thyme sprigs, bay leaves and rosemary
18 Agen prunes
1 bottle gutsy Red wine , such as a Côtes de Gascogne
salt and fresh ground black pepper

For the polenta
1.2 litres water
175g Polenta , (not the instant type)
unsalted butter, to taste
2 tsp Salt

Method
1. Season the rabbit pieces with salt and pepper. Heat a large, deep frying pan over a medium-high heat. Add the duck fat and bacon lardons and fry until golden brown. Add the onions and shallots and continue to fry until they are nicely golden all over, then lift everything onto a plate and set to one side.

2. Add the rabbit pieces to the pan and fry until lightly golden. Turn over and fry until golden on the other side, then sprinkle over the flour and turn once more.

3. Add the carrots and celery to the pan, together with the bacon lardons, onions, bouquet garni and half the prunes. Pour over all but 1 glass of the red wine (which is for the cook) to just cover the rabbit - if it doesn't, add a little water. Lay the rabbit liver on top if you have it, cover and leave to simmer gently for 1 hour, removing the liver when it's cooked, after about 10-15 minutes. You are not intended to serve the liver with the rest of the dish; it's more of a chef's perk, to go with the wine, while you are doing the cooking.

4. Meanwhile, bring the water for the polenta to the boil in a medium-sized pan. Very slowly pour in the polenta, stirring all the time, then lower the heat and leave it to simmer very gently, stirring now and then, for 1 hour.

5. When the rabbit is cooked, lift the pieces, together with the vegetables, out of the sauce onto a warmed serving platter, but leave the prunes behind. Cover and keep warm. Remove and discard the bouquet garni, and then crush the prunes into the sauce with the back of a wooden spoon. Add the remaining prunes to the pan, increase the heat and simmer quite vigorously until the prunes have heated through and the liquid has reduced to a well-flavoured sauce. Adjust the seasoning if necessary.