Lyndey Milan's agrodolce Braised Rabbit

Method

1. Place rabbit in a plastic bag with flour and seasoning and toss to coat. Heat oil in a large deep frying pan over high heat. Shake rabbit then add to pan, in batches if necessary, and brown on all sides, approx. 5 minutes. Remove to a plate.
2. Reduce heat to medium, add butter to the pan and when foaming add carrot, celery and onion. After 2 minutes, add the garlic, and cook, stirring, until onion is light golden, approx. 5 minutes. Add bacon and thyme, and cook for a further minute or until fragrant. Return rabbit to pan and add Rosé and redcurrant jelly. Bring to the boil, then reduce heat to low and cook, covered, for 45 minutes or until rabbit is tender.
3. Add raisins and cook, uncovered, stirring occasionally, for 5 minutes or until sauce is slightly reduced. Taste and season and top with pine nuts and extra thyme sprigs. Serve with soft polenta, if desired.

Lyndey's note: Ask your butcher to joint the rabbit for you. Often they are cut into 8, but 6 gives 6 nicely portioned pieces.