Rabbit Bourguignon


For this rich-tasting stew, rabbit pieces are marinated in red wine the cooked slowly with vegetables and herbs. Preparation time, 15 minutes; Marinating time, 2 to 3 hours or overnight; cooking time, 60 minutes. Makes 4 servings.

4              legs of rabbit, 2 front, 2 back            4
175 mL                    red wine                  3/4 cup
1                         bay leaf                        1
6 to 8                  pepper corns                 6 to 8
50 mL                 all-purpose flour             1/4 cup
4                   slices bacon (125 g)                  4
                    cut into 2 cm pieces
250 mL                  rabbit stock                  1 cup
                      or chicken stock
500 mL                mushrooms, sliced              2 cups
1                   medium onion, chopped                 1
1                   clove garlic, crushed                 1
15 mL                   dried parsley                1 tbsp
5 mL                     dried thyme                  1 tsp
15 mL                  softened butter               1 tbsp
15 mL                 all-purpose flour              1 tbsp

In a 3 Litre casserole dish or bowl, combine rabbit, wine, bay leaf and peppercorns. Marinate in refrigerator for 2 or 3 hours or overnight. Strain rabbit and reserve marinade. Measure 50 mL flour onto large plate, and lightly coat rabbit pieces in flour.

In a 3 Litre heavy saucepan or dutch oven, cook bacon over medium high heat, until crisp. Remove bacon with a slotted spoon and set aside. Drain off all but 25 mL (2 tbsp) fat. Add rabbit pieces to fat in saucepan and brown on both sides, about 10 minutes. Add wine marinade to saucepan with remaining ingredients, except butter and 15 mL flour. Stir well to lift any brown bits from bottom of pan. Cover and bring to boil. Reduce heat to simmer and continue cooking for 30 to 40 minutes.

Mix butter and flour to form paste. Gradually add to sauce and stir well. Return bacon to saucepan and bring sauce to boil. Continue cooking until sauce thickens. Serve hot over cooked noodles.

From: Ontario Ministry of Agriculture and Food, 1987

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