Braised Rabbit With Polenta

• 1/4 cup olive oil
• 1 large onion, sliced
• 2 slices bacon, diced
• 3 bay leaves
• 4 fresh sage leaves, chopped
• 1 teaspoon fresh rosemary, chopped
• 4 whole cloves
• 1 rabbit, 3 1/3 to 4 pounds, cut into 6 to 8 pieces
• Salt
• Freshly ground black pepper
• 1 1/2 tablespoons tomato paste
• 1 cup dry white wine
• 2 cups chicken stock or canned chicken broth
• Polenta (recipe follows)

1. In large casserole over medium-high heat, heat olive oil and add onion, bacon, bay leaves, sage, rosemary and cloves.
2. Saute, stirring constantly, until onion is wilted, about 4 minutes.
3. Season rabbit pieces with salt and pepper to taste.
4. Add rabbit to casserole, and saute until lightly browned, about 3 minutes a side.
5. Add tomato paste and wine.
6. Stir, scraping bottom of pan.
7. Add stock.
8. Simmer partly covered until rabbit is cooked, about 40 minutes.
9. Remove rabbit pieces to a platter, and keep them warm.
10. Strain sauce, and return it to a clean pan.
11. Bring it to a boil, and reduce for 5 minutes.
12. Adjust seasonings.
13. Pour sauce over rabbit, and serve with polenta.

olive oil, onion, bacon, bay leaves, sage, fresh rosemary, cloves, rabbit, salt, freshly ground black pepper, tomato paste, white wine, chicken stock, polenta

Taken from cooking.nytimes.com/recipes/9148 (may not work)