Jugged Rabbit With Polenta

Preparation:

Preparation: Clean the rabbit and cut it into regular pieces. Put it in a bowl, cover it with the red wine, add all the herbs (garlic, rosemary, sage, bay leaves, thyme, basil and cloves) and let it marinate for 48 hours. After this period, drain the rabbit from the marinade, dry it well and brown it in a saucepan where you have already fried the chopped onion, celery and carrot and the beaten lard in oil and 20 g of butter. When the meat has assumed a uniform browning, moisten it with a little of the marinade, keeping the heat low, and cook for about an hour. Halfway through cooking add salt and pepper. Meanwhile, melt the remaining butter in another saucepan, then add the sugar, cocoa, flour and rum. Mix well in order to have a sauce without lumps and add the pieces of rabbit. At the last moment, add the cream and leave on the heat for a few more minutes, the time necessary for everything to be well blended. Serve the jugged rabbit with a steaming polenta prepared with cornmeal, 1.2 liters of water and a handful of coarse salt.