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Ingredients
- 60 ml (4 tbsp) butter
- 60 ml (4 tbsp) flour
- 1 rabbit about 1.2 kg (2 1/2 lb), cut into pieces
- Salt and freshly ground black pepper
- 45 ml (3 tbsp) vegetable oil
- 2 medium onions, thinly sliced
- 2 carrots, peeled and cut into rounds
- 750 ml (3 cups) strong cider
- 2 bay leaves
- 2 ml (1/2 tsp) dried thyme
- 5 ml (1 tsp) de savory
- 150 g (5 oz) smoked bacon, diced
- 500 ml (2 cups) mushrooms, cut into quarters
- 15 small pearl onions, blanched and peeled
- 125 ml (1/2 cup) 35% cooking cream
Preparation
- In a saucepan, melt 30 ml (2 tbsp) of butter over medium heat.
- Gradually add the flour while stirring to make a roux.
- Cook for 1 to 2 minutes.
- Remove from the heat and set aside.
- Season the rabbit with salt and pepper.
- In a Dutch oven, heat 30 ml (2 tbsp) of oil and 15 ml (1 tbsp) of butter over medium-high heat.
- Brown the pieces of rabbit.
- Add the onions and carrots.
- Cook for 3 to 4 minutes, stirring frequently.
- Moisten with the cider.
- Add the herbs.
- Cover and simmer for about 1 hour.
- In a frying pan, heat the rest of the oil and butter.
- Brown the bacon.
- Sauté the mushrooms and small onions. Pat dry and set aside.
- At the end of the cooking, remove the pieces of rabbit from the Dutch oven and set aside.
- With a skimmer, remove the vegetables from the cooking juice and discard them.
- With a whisk, add the roux.
- Cook for 5 minutes.
- Pass the sauce through a sieve.
- Wash the Dutch oven, return the sauce to it and cook over medium heat.
- Add the cream. Adjust the seasoning.
- Put the rabbit back in the Dutch oven.
- Add the bacon garnish.
- Cover and cook for about 10 minutes.
- Serve with mashed potatoes and a steamed green vegetable.
