Rabbit a la Julien or Lapin bonne femme

Rabbit stew, long considered the meat of the poor, is one of the most popular dishes internationally. Known since ancient times around the Mediterranean, wine being one of the only known ways to preserve meat from rotting, it was served at every table during the Middle Ages. Today, the quality of its meat makes it a very popular delicacy in France.
For 5/6 gourmets
Ingredients
 1 rabbit cut into 8 or 10 pieces  (ask your butcher to do this)
2 large onions
3 shallots 
150 g bacon cut
5/6 mushrooms, diced, or a tin of very small mushrooms
1 litre white wine or red wine if you prefer
Olive oil
1 small bunch of chopped parsley
Salt and pepper
200 ml vegetable stock
 
For the roux:
3 tablespoons all-purpose flour
3 tablespoons cold water
 
 
Preparation:

1. Prepare your roux (3 tablespoons white flour mixed with water).
2. Use a large saucepan and pour 4 tablespoons of olive oil over medium heat.
3. Add the diced onions and shallots and cook until translucent.
4. Set aside.
5. In the same saucepan, pour in a little more olive oil and increase the heat.
6. Add the bacon slices and brown them lightly.
7. Set aside.
8. In the same saucepan, pour in a little more olive oil over medium-high heat.
9. Add the meat (in several batches if your saucepan is not large enough) and brown it well.
10. When the meat is well browned, add ½ litre of wine and stir in the roux – see recipe.
11. Mix well.
12. Add the onions, shallots and bacon. 
13. Season with salt and pepper.
14. Pour in the rest of the bottle of wine and 200 ml of stock.
15. Leave to cook for 1 hour over a low heat.
16. 20 minutes before the end, add the mushrooms. 
17. Sprinkle the mixture with finely chopped Italian parsley.

 
You can serve it with yellow potatoes or fresh pasta.