Step 1: You will need
- 1 whole rabbit
- 50 g butter
- 2 tbsp vegetable oil
- 2 tbsp flour
- 100 g bacon, chopped
- 100 g button mushrooms, cut into quarters
- 4 shallots, cut in half
- 4 celery sticks, diced
- 2 carrots, diced
- 250 ml white wine
- 750 ml chicken stock
- 2 garlic cloves, chopped
- 4 sprigs of fresh thyme
- 2 bay leaves
- 50 ml cream
- Salt and pepper
- 1 knife
- 1 large pot with lid
- 1 slotted spoon
- 1 spoon
- 1 fork
- 1 tray
- 1 chopping board
Step 2: Cut the rabbit into pieces
First, divide the rabbit into 8 pieces.
Step 3: Season and cover with flour
Next, season all the pieces with salt and pepper, then lightly cover them in flour.
Step 4: Heat the oil and butter and add the rabbit
Start heating the oil and the butter in the pan and then add the rabbit. Lightly cook over a moderate heat until golden brown.
Step 5: Remove the rabbit
When light brown, remove the rabbit from the pan and leave to one side.
Step 6: Add the bacon and vegetables and cook
Brown the bacon, then add the mushrooms, the shallots, the diced celery and the diced carrot and cook until slightly brown.
Step 7: Add the white wine
Next, pour in the white wine and reduce it down to about half
Step 8: Put the rabbit back into the pan
Once the wine has reduced, put the rabbit back into the pot.
Step 9: Pour in the stock
While continuously stirring, add the stock to the pan.
Step 10: Add the garlic, bay leaves and thyme
Finally, before cooking the dish thoroughly, add the garlic, the bay leaves, the thyme and stir.
Step 11: Cover and cook
Bring the stock to a gentle simmer then skim off any scum that may have risen to the surface. Cover, lower the heat and cook, simmering for 1 hour.
Step 12: Remove the rabbit and the vegetables
Spoon out the rabbit and the vegetables and place them onto a serving dish.
Step 13: Add the cream and reduce down
For a delicious finishing touch, pour the cream into the sauce and reduce it down by about half. Here, also adjust the seasoning if necessary.
Step 14: Pour over the sauce and serve
Add some chopped parsley to the sauce, pour it over the rabbit and vegetables and serve immediately.