Ingredients
1 Rabbit
50g butter
3 tbsp olive oil
250g smoked bacon
24 tiny onions (or equivalent chopped shallots)
1 tbsp flour
500 ml chicken stock
300 ml dry white wine
salt & pepper
bouquet garni (or 1 tbsp mix of herbs - fresh or dried)
Method
Cut the rabbit into 9 pieces. Heat the butter and oil in a casserole, add the pieces of rabbit and brown on all sides over a medium heat.
Cut the bacon into strips and peel the onions.
Remove the rabbit from the casserole and set aside.Add the bacon and onions and brown lightly. Return the rabbit to the casserole, sprinkle over the flour and cook, stirring, until browned.
Pour in the stock and the wine. Season with plenty of salt and pepper and add the herbs. Cover and cook over a low heat for 50 minutes.