
READY IN: 2hrs 45mins
SERVES: 6
Ingredients Nutrition
bouquet garni
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10 sprigs parsley
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10 sprigs thyme
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1 bay leaf
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3 tablespoons olive oil
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1 cup red wine
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1 cup small onion
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1 tablespoon sugar
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1 tablespoon butter
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12 new potatoes
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fresh herb (chervil)
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1 teaspoon salt
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1 teaspoon pepper
Directions
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Chop rabbit into 12 pieces, discard the head and feet.
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Chop the onion and garlic finely.
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Slice and dice the bacon.
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Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
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Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
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In the same pan, fry garlic, onion and the bouquet garni.
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Add the bacon and allow to color lightly.
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Pour off excess fat.
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Return rabbit to pan and deglaze with the red wine.
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Add 3 cups water, cover and cook for 1 hour 45 minutes.
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Peel small onions and remove root ends.
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Rinse well.
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Cook the onions in water to cover, add sugar, butter, salt and pepper.
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Cook until all water has evaporated and the sauce is caramelized.
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(20 min) Peel and cut potatoes into narrow rectangles.
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Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
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Cook covered until tender.
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Serve stew with caramelized onions and garnish with chopped chervil.