Hare ragù with polenta and salsa verde

Method

1. Heat the oven to 150°C/fan130°C/gas 2. Heat the olive oil and butter in a large, lidded flameproof casserole over a medium-high heat. Season the hare, toss in the flour, then fry until golden (you may need to do this in batches). Remove to a plate.
2. Heat a little more oil, then add the onion, celery and carrot. Fry for 10 minutes, covered, or until softened, occasionally scraping the bottom of the pot with a wooden spoon. Add the thyme, garlic, bay and juniper.
3. Return the meat to the pan, then stir in the red wine. Simmer for 5 minutes, then add the tomatoes and stock. Season, bring to the boil, then reduce to a gentle simmer. Cover and transfer to the oven. Cook
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4. for 2½ hours or until the meat can be shredded with a fork.
5. Meanwhile, make the salsa verde. Put all the ingredients apart from the oil into a mini food processor and whizz to a coarse paste (or chop the first 6 ingredients finely, then stir in the mustard and vinegar).
6. When the meat is tender, remove the casserole from the oven and put it on the hob over a medium heat. Uncover and stir in the chocolate. Simmer for about 15 minutes or until the sauce is thick and well reduced.
7. Meanwhile make the polenta. Bring 1 litre water to the boil in a large pan. Slowly pour in the polenta, stirring continually (it may be easier to get someone to help with this). Turn down the heat and keep stirring as the polenta thickens. Add more hot water if it’s too thick. Stir for 15 minutes. Stir in the butter and parmesan, then season well. Taste and season again if necessary.
8. Mix the 2 tbsp oil into the salsa verde, spoon the polenta onto plates and top with the ragù. Serve with the salsa verde and extra parmesan.