(Serves four)

25 g pack dried porcini mushrooms
1 large rabbit, jointed
Seasoned flour for dusting
3 tbsp olive oil
1 large onion, chopped
3 cloves garlic
200 g mushrooms, thickly sliced
200 ml red wine
1 tbsp chopped parsley
1 tbsp (1 tsp dried) chopped fresh thyme
Approx. 250 ml beef stock
Salt and pepper
1 tbsp flour mixed with 1 tbsp butter
250 g instant polenta
30 g butter

Soak the porcini in 150 ml boiling water for 20 minutes. Roll the rabbit pieces in the seasoned flour and shake of the excess. Heat the oil in a large pan and fry the rabbit, turning to brown evenly, then transfer it to a plate. Add the onion to the pan and cook until starting to soften, then stir in the garlic and cook for a minute more.

Reserving the liquid, strain the porcini through a fine sieve, then roughly chop them. Add the mushrooms and porcini to the onions and fry until the mushrooms start to wilt.

Return the rabbit to the pan, add the wine, raise the heat and let itbubble until it has reduced by half.

Stir in the parsley and thyme, add the reserved porcini liquid and enough beef stock to just cover the rabbit, season with salt and pepper and bring to the boil.

Lower the heat, cover the pan and simmer gently until the rabbit is very tender. Transfer the rabbit to a serving dish, then whisk enough pieces of the flour/butter mixture into the sauce to thicken it. Simmer for two minutes, then taste and adjust the seasoning as necessary. Pour the sauce over the rabbit.

Cook the polenta according to the instructions on the packet, then beat in the butter. Divide the polenta between warm bowls and top with the rabbit.