Rabbit Julien

1 carved Rabbit in 8 or 10 pieces
( ask you butcher to do it, he knows how to cut it)
2 big onions
3 shallots
150g of sliced bacon
5/6 mushrooms diced or a tin of very small mushrooms
1 litre of White wine
Olive oil
1 small bouquet of chopped parsley
Salt & Pepper
200ml of vegetable stock

For the roux:

3 tbsp  all purpose flour
3 tbsp of fresh water


Preparation:

1. Prepare your roux ( 3 table spoons of white flour mixed with water).
   
2. Use a large casserole and pour 4 soupspoons of olive oil on medium heat.
   
3. Combine the diced onions and shallots and cook until translucent.
   
4. Set aside.
   
5. In the same casserole, pour a little bit more olive oil and increase the heat.
   
6. Combine the sliced bacon and brown it a little bit.
   
7. Set aside.
   
8. In the same casserole, pour a little bit more olive oil medium/high heat.
   
9. Combine the meat (in batches if your casserole is not that large) and brown it well.
   
10. When the meat is well brown, add ½ litre of wine and  mix in the roux – see recipe-
    
11. Stir well.
    
12. Add onions, shallots and bacon. 
    
13. Add salt and pepper.
    
14. Pour the rest of the bottle of wine and 200ml of the stock.
    
15. Let it cook for 1 hour, low heat.
16. But, 20 minutes before the end, add the mushrooms. 
    
17. (Or you can cook the mushrooms separately in an other pan and add to the casserole before serving).
    
18. Sprinkle the preparation with finely chopped Italian parsley.
    

You can buddy it up with yellow flesh potatoes or fresh pasta.

You can mop up the sauce with fresh baguette !! ( yeah! you can … : )