Proceedings
In a pan, brown the bacon fat with some oil, butter and half chopped onion, then add the chopped rabbit and cook at low heat until it becomes golden. Add a glass of white wine, then a mixture of spices you previously soaked in a second glass of white wine. Cook for one hour at low heat adding meat broth. While the rabbit is cooking prepare a sauce with the minced offal browned with half onion, yellow carrot and chopped parsley; mix, then add a spoon tomato sauce and a sprinkle of flour for thickness. When the sauce is ready pour it on the rabbit and cook for about 30 minutes, adding now and then some broth to avoid drying. Season with grated grana cheese. Make sure the sauce is thick but not too dry, so you can pour it over the polenta later.
