John and I like rabbit. You can find it at most of the more upscale grocery stores and it should also be available at your local Farmers Market. Enjoy!
For The rabbit
- 1 large rabbit
- 3 garlic cloves
- 1 onion
- 8 oz. Circle B Ranch Hickory Smoked bacon
For the Bouquet Garni
- 10 sprigs parsley
- 10 sprigs thyme
- 1 bay leaf
- 3 Tbsp. olive oil
- 1 cup red wine
- 1 cup small onion
- 1 Tbsp. sugar
- 1 Tbsp. butter
- 12 new potatoes
- Fresh herb
- 1 tsp. salt
- 1 tsp. pepper
- Chop rabbit into 12 pieces, and discard the head and feet. Chop the onion and garlic finely. Slice and dice the bacon.
- Make a bouquet garni by tying together the parsley, thyme, and bay leaf with a string.
- Sear the rabbit pieces I olive oil, until lightly browned, and remove from casserole. In the same pan, fry garlic, onion, and the bouquet garni.
- Add the bacon and allow to color lightly; pour off excess fat.
- Return rabbit to pan and deglaze with the red wine. Add 3 cups water, cover, and cook for 1 hour and 45 minutes.
- Peel small onions and remove root ends. Rinse well. Cook the onions in water to cover, add sugar, butter, salt and pepper. Cook until all water has evaporated and the sauce is caramelized.
- Peel and cut the potatoes into narrow rectangles. Add potatoes to rabbit stew after the stew has been cooking for 90 minutes. Cook covered until tender.
- Serve stew with caramelized onions and garnish with chopped chervil.
- Serving Size: 6