FOR THE RABBIT :
2 whole rabbits
3 ounces pure olive oil or other cooking oil
6 garlic cloves, sliced
1 onion, small dice
2 ribs celery, small dice
1 carrot, small dice
1 cup red wine
25 ounces chicken stock
1 pint tomatoes, medium dice
2 slices thick bacon, small dice
1 1⁄2 cups Shiitake mushrooms, cut stems to 1-inch, then cut in half lengthwise
12 Castelvetrano olives or any other large, buttery green olive, pitted and quartered
2 1⁄2 tablespoons sliced sage (sliced crosswise)
1 tablespoon chopped tarragon
2 tablespoons butter
Salt and pepper

FOR THE POLENTA :
2 1⁄2 cups water
1⁄2 tablespoon salt
1 cup polenta
1⁄2 cup heavy whipping cream
1⁄4 cup mascarpone

Remove whole hindquarters from rabbits and, along with the body meat, cut into 1-inch pieces. In a hot cast-iron pan, sear rabbit hindquarters, then remainder of meat until browned; reserve.

Heat oil in a large pan (that has a lid), over low-medium heat. Sauté the garlic, onion, celery and carrot in the oil. Once cooked, add the red wine and reduce to a thin syrup, approximately
10 minutes. Add the chicken stock and tomatoes and bring to a simmer. Once simmering, add the rabbit hindquarters and cover. Let simmer for 1 hour.

While that is simmering, cook the bacon on low heat until crisp. Leaving the fat in the pan, remove the bacon and drain on a paper towel. Heat the pan to medium-high and add the mushrooms. Sauté the mushrooms in the bacon fat until cooked through, approximately 3 minutes, and reserve on a paper towel.

At the 1 hour mark, add the remaining pieces of rabbit, mushrooms, bacon, olives, herbs and butter, reduce to low heat and re-cover. Cook for another 20 minutes while preparing the polenta.

Combine the salt and water and bring to a boil. Slowly stir in the polenta, add the cream and reduce to low heat. Cook for 5 minutes and add the mascarpone. Cover and let rest for 5 more minutes. Season to taste. Serves 4.