Ingredients
- 2 1/2 - to 3-lb. rabbit, dressed and cut into 8 pieces, patted dry
- Flour for dredging
- 4 T. vegetable oil
- Salt and freshly ground black pepper to taste
- 1 C. mirepoix (finely chopped onion, carrot, and celery)
- 1 large clove garlic, minced
- 1 1/2 C. rose or white zinfandel
- 1/4 C. balsamic vinegar
- 1 oz. Fond de Poulet Gold
- 1 large bay leaf
- 1 C. finely chopped flat-leaf parsley
- l tsp. dried thyme leaves
- 1 T. unsalted butter
- 12 oz. pearl onions, peeled or frozen pearl onions, defrosted
- 1/2 C. currants
- 8 oz. small white mushrooms, wiped, trimmed and quartered
- 4 oz. creme fraiche or sour cream
Preparation
Step 1
Dredge rabbit in flour, patting to remove any excess. Heat 3 T. of oil in a large, heavy casserole over high heat. Working in batches, brown rabbit pieces on all sides, removing them to a bowl as they are done, and seasoning them with salt and plenty of pepper. Add remaining oil to pot and when hot, stir in chopped onion, carrot, and celery. Saute until translucent and soft, 6 to 7 minutes. Stir in garlic and cook 30 seconds more. Return rabbit to pot, add wine, balsamic
vinegar, Fond de Poulet Gold, and bring to boil over high heat, stirring up all browned cooking bits. Add bay leaf, thyme, and vinegar. Cover and cook over medium-low heat so liquid gently simmers for 45 minutes. Melt butter in a small skillet over medium heat. Add pearl onions and cook just until they are lightly browned. Stir onions into rabbit along with currants and mushrooms. Bring to a gentle boil and cook uncovered for 10-15 minutes to thicken sauce. Stir in creme fraiche, taste to adjust seasonings, and serve over buttered noodles,
polenta, or small boiled potatoes.