Posted By Newfie2007.

Ingredients.

1 large young Rabbit
3 tbsp duck fat, or goose fat
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 Red wine, such as a Côtes de Gascogne
salt and fresh ground black pepper

For the polenta
1.2 litres water
175g Polenta
unsalted butter, to taste
2 tsp Salt
Directions.

Season rabbit with salt and pepper. Heat a large, deep frying pan over medium-high heat. Add duck fat, onions and shallots and fry until golden all over, then lift everything onto a plate and set aside.
Add rabbit to pan and fry until lightly golden on both sides, then sprinkle over flour and turn once more. Add carrots and celery, onions, bouquet garni and half the prunes. Pour over all but 1 glass of the red wine to just cover rabbit – if it doesn’t, add a little water. Cover and leave to simmer gently for 1 hour.
Bring the water for polenta to the boil in a medium-sized pan. Very slowly pour in polenta, stirring all the time, then lower heat and leave to simmer very gently, stirring now and then, for 1 hour.
When rabbit is cooked, lift together with vegetables, out of sauce onto a warmed serving platter, but leave prunes behind. Cover and keep warm. Remove and discard the bouquet garni, crush prunes into sauce. Add remaining prunes to pan, increase heat and simmer until prunes have heated through. Adjust the seasoning.