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- 1 large rabbit
- 3 garlic cloves
- 1 onion
- 8 ounces bacon, in one piece
- 10 sprigs parsley
- 10 sprigs thyme
- 1 bay leaf
- 3 tablespoons olive oil
- 1 cup red wine
- 1 cup small onion
- 1 tablespoon sugar
- 1 tablespoon butter
- 12 new potatoes
- fresh herb (chervil)
- 1 teaspoon salt
- 1 teaspoon pepper
1Chop rabbit into 12 pieces, discard the head and feet.
2Chop the onion and garlic finely.
3Slice and dice the bacon.
4Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
5Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
6In the same pan, fry garlic, onion and the bouquet garni.
7Add the bacon and allow to color lightly.
8Pour off excess fat.
9Return rabbit to pan and de-glaze with the red wine.
10Add 3 cups water, cover and cook for 1 hour 45 minutes.
11Peel small onions and remove root ends.
13Cook the onions in water to cover, add sugar, butter, salt and pepper.
14Cook until all water has evaporated and the sauce is caramelized.
15Peel and cut potatoes into narrow rectangles.
16Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
17Cook covered until tender.
18Serve stew with caramelized onions and garnish with chopped chervil.