Method

• 1.
  Preheat the oven to 170C.
• 2.
  Season the rabbit with salt and pepper. Heat 2 tablespoons olive oil in a large flameproof casserole over medium-high heat. Seal the rabbit, in batches, for 3-4 minutes until lightly browned on all sides. Remove the rabbit and set aside.
• 3.
  Add the onion and pancetta and cook, stirring, for 3-4 minutes until onion is softened. Add the garlic and cook for a further 2 minutes. Add the verjuice and allow to simmer for 2 minutes to deglaze the pan. Add stock, mustard and herbs and bring to the boil.
• 4.
  Return rabbit to the dish, cover, then bake for 1 hour or until meat is tender and beginning to fall off the bone.
• 5.
  Meanwhile, for the polenta, bring the chicken stock or water to the boil in a large saucepan over medium-high heat. Reduce the heat to very low, add the milk, then pour in the polenta in a slow, steady stream, whisking constantly until all of the polenta is incorporated into the stock. Cook for 5 minutes, stirring constantly, until thickened. Stir in butter and season well. Pour the mixture into an oiled 20cm x 30cm shallow baking tray. Cool, then chill for 1 hour or until firm.
• 6.
  Place a chargrill pan over high heat. Cut polenta into sixteen 4cm x 10cm fingers, then brush both sides with the remaining oil. Cook for 3 minutes each side until charred and heated through. Keep warm.
• 7.
  Remove rabbit from casserole and set aside. Place casserole over low heat. Whisk in mascarpone and parsley until smooth, then return rabbit to the dish.
• 8.
  Divide the grilled polenta and rabbit among plates, spoon over sauce, then scatter with parsley and serve.