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.