Hunter's rabbit with creamy polenta

Pat the rabbit legs dry with kitchen paper and sprinkle with salt and pepper. Heat the olive oil in a large casserole dish. Brown the rabbit legs on both sides. Remove them from the pan.

In the frying fat, sauté the pancetta with the onion, garlic and celery for 3 min. Pour in the red wine and the whole red peeled Datterini tomatoes. Return the rabbit legs to the pan. Add the olives and bring to a boil.

Turn the heat low and stew the meat, covered, for 2 hours until tender. Finely chop the parsley.

Place the rabbit legs on 4 plates, spoon some stew sauce over them and sprinkle with the parsley.

Cook the polenta until tender according to the package directions and serve with the rabbit legs. Don't forget to season the polenta with a handful of Parmesan cheese and a generous knob of butter or a splash of olive oil.

Tip: Spread polenta you have left over in a baking dish and let set. The next day, grill, bake or gratinate slices of polenta until golden brown and crispy.

Buon appetito!