Ingredients
- 3 -3 lbs. fresh rabbit cut in serving pieces
- 1 cup dry wine
- 2 tablespoons white wine vinegar
- ¼ olive oil
- 1 onion thinly sliced
- ½ teaspoon dried thyme
- 1 bay leaf crumbled
- 2 teaspoons finely chopped fresh parsley
- ½ teaspoon salt
- freshly ground pepper
- ¼ lb. lean salt pork diced
- 2 cups of water
- 1 tablespoon butter
- 12-16 small white onions
- 3 tablespoons finely chopped shallots
- ½ teaspoon finely chopped garlic
- 2 tablespoons flour
- 1 ½ cups beef stock (or chicken)
- bouquet garni (4 parsley sprigs and 1 bay leaf together)
Preparation
Step 1
1. Wash the rabbit under water and dry.
2. Combine wine, wine vinegar, olive oil, onions, thyme, bay leaf, parsley, salt and pepper for the marinade.
3. Marinate the rabbit (turning every few hours) 6 hours at room temperature or overnight in the fridge.
4. Simmer the pork dices in water for 5 minutes; drain and pat.
5. In a heavy saucepan, melt the butter and brown the pork until crisps. Set aside.
6. Reserving the marinade, brown the rabbit in the skillet, adding more fat as needed than transfer to heavy to a casserole.
7. Add shallots and garlic and cook constantly stirring over low heat for 1 minute.
8. Stir in the flour and cook stirring for 1 minute.
9. Remove from heat and pour in the remaining wine and stock stirring constantly.
10. Cook over moderate heat, stirring until the sauce thickens.
11. Then pour over the rabbit and add bouquet garni, reserved marinade and browned park dice.
12. Preheat to 350.
13. Bring the stew to a boil on top of the stove.
14. Cover and cook in the middle of the oven for 40 minutes. Gently stir in the onion and cook for another 20 minutes.
15. Just before serving, stir in the remaining 1-tablespoon of vinegar into the sauce and taste for seasoning. Serve directly from the casserole.