1 carved Rabbit in 8 or 10 pieces
( ask your butcher to do it, he knows how to cut it)
2 big onions
150g of sliced bacon
5/6 mushrooms diced or a tin of very small mushrooms
1 litre of White wine
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
- Prepare your roux ( 3 table spoons of white flour mixed with water).
- Use a large casserole and pour 4 soupspoons of olive oil on medium heat.
- Combine the diced onions and shallots and cook until translucent.
- Set aside.
- In the same casserole, pour a little bit more olive oil and increase the heat.
- Combine the sliced bacon and brown it a little bit.
- Set aside.
- In the same casserole, pour a little bit more olive oil medium/high heat.
- Combine the meat (in batches if your casserole is not that large) and brown it well.
- When the meat is well brown, add ½ litre of wine and mix in the roux – see recipe-
- Stir well.
- Add onions, shallots and bacon.
- Add salt and pepper.
- Pour the rest of the bottle of wine and 200ml of the stock.
- Let it cook for 1 hour, low heat.
- But, 20 minutes before the end, add the mushrooms.
- (Or you can cook the mushrooms separately in an other pan and add to the casserole before serving).
- Sprinkle the preparation with finely chopped Italian parsley.
You can buddy it up with yellow flesh potatoes or fresh pasta.
You can cook it well in advance and re-heat it later on or even the day after
You can mop up the sauce with fresh baguette !! ( yeah! you can … : )