Rabbit Bourgogne Au Vin
(Rabbit Stew with Red Wine)
1 1/4 cup shallots
2 onions, thinly sliced
2 celery sticks, thinly sliced
1 cup carrots (about 1 c)
6 slices bacon
1 rabbit, cut up (about 4 lbs)
2 Tbsp plain flour, seasoned well
1 oz. butter plus a bit more
1 Tbsp olive oil
Few thyme sprigs
1 cup button mushrooms
2 bay leaves
1 3/4 cup chicken stock
2 1/2 cup red wine
1. Soak the shallots in boiling water for 5 minutes. Drain and peel. Slice vegetables.
2. Cook bacon in a large saucepan or wide casserole for 5 minutes. Add veggies. Cook for 10 minutes. Put in bowl.
3. Flour rabbit meat. Heat half the butter and oil and brown half the meat. Add a little water and put juices in bowl. Repeat with second batch of rabbit, using wine to deglaze. Reduce liquid by 1/3.
3. Add rabbit, veggies, stock and herbs. Simmer 1 1/2 – 2 hours. Heat knob of butter. Pan fry mushrooms and thyme. Add to pot. Salt & pepper to taste.