Roasted Rabbit with Polenta and Olives

Bring the chicken stock up to a simmer in a saucepan over a medium heat and stir in the polenta. Stir this every few minutes for about 40 minutes adding some hot water if it gets too thick.

Meanwhile, joint the rabbit cutting the legs and saddle into two  Picture   and season with salt and pepper. Quickly brown them in a couple of tablespoonfuls of olive oil. Take out he pan and wrap a slice or half slice of pancetta around each piece.

Put the rabbit pieces into an ovenproof pan, bury some rosemary under the rabbit. Cook for 30 to 35 minutes in the oven at 375°F/190°C/Reg5 until tender (check with a knife)  Picture  . Take out and keep warm, and deglaze the pan with a glass of white wine.

Finish off the polenta by seasoning with salt and optionally stirring in a couple of tablespoonfuls of freshly grated parmesan (I like to). Cut the olives in half and discard the stones.

Arrange the rabbit with the polenta, olives and a vegetable if used. Spoon a little of the jus over and serve immediately  Picture  .