French Rabbit Stew

Originally from www.food.com

Similar but not identical to Coq Au Vin. Make this with rabbit or chicken, both are good. Pour hearty red wine (Bordeaux is good) and serve with crusty bread - Acme's levain is good.

Makes 2-3 servings

PREP 20 minutes

COOK 2 hours

TOTAL 1 hour, 20 minutes

Ingredients

• 1 (2 1/2 lb.) rabbit, quartered
• 5 slices bacon, chopped
• 1 1⁄2 cups sliced white mild onions (Vidalia are best)
• 2 garlic cloves, minced
• 5 tablespoons flour
• 2 cup beef broth
• 2 cup red wine
• 3 carrots, peeled and sliced
• 1 large bouquet garni (3 bay leaves; 5 rosemary sprigs; 10 thyme sprigs; 10 parsley sprigs)
• 1/2 lbs. button mushrooms, quartered
• salt and pepper

Instructions

In a large Dutch oven (I use Le crueset), cook bacon until done; remove bacon with a slotted spoon and reserve. Leave 1 tbsp. bacon drippings in the pot.

In the bacon drippings, cook the onion and garlic until transparent.

Add the rabbit pieces and sauté over medium heat until rabbit is golden.

Sprinkle on the flour and continue to brown rabbit for another 5 minutes or so, then add the beef broth, red wine, thyme, parsley and bay leaves.

Cover and simmer over low heat for about an hour, adding more broth if necessary.

Add carrots and mushrooms and cook another hour.

Salt and pepper to taste (with the bacon drippings, not much salt is needed). Serve with mashed potatoes or buttered egg noodles.