Season the rabbit generously on all sides with salt and pepper.
In a dutch oven, over medium heat, add the olive oil. Sear the rabbit on all sides until browned.
Remove the rabbit from the pan and reserve in a dish.
Add the leeks and garlic. Sautée for about 5 mins.
Add in the squash, the mushrooms and rosemary and cook for roughly 5 mins.
Deglaze with the white wine and cook down until it has mostly evaporated.
Add back in the rabbit, as well as the chicken stock and the raisins. Cover and cook on low heat for 40 mins.
Once the rabbit is cooked through, set aside the rabbit and all the vegetables - leave the liquid in the pot. Add the corn starch to the liquid and bring to a simmer, allowing the sauce to thicken. Transfer into a gravy boat for serving.
For the Polenta
Steep the saffron strands in two cups of hot water for at least 20 mins.
Place the cubed polenta in a sauce pan and cover with the broth. Cook on medium heat, until the polenta had broken down completely and softened (roughly 15 mins.).
Strain the saffron, reserving the liquid. Pour the liquid into the saucepan with the polenta and stir until completely combine. Cook until creamy.
Add in the butter and parmigiano and cook until all melted together.
Layer the polenta on a platter and place your braised rabbit with the vegetables, on top to serve.
Keyword Autumn, Fall, hearty, main course, rabbit, stuffed meat, vegetables