-
Chop rabbit into 12 pieces, 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 string.
-
Sear the rabbit pieces in olive oil, until lightly browned, 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 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.
-
(20 min) Peel and cut 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.
