Rabbit In Red Wine A La Boeuf Bourguignon

Method

1. 1

   Brown the bacon and rabbit

   Heat 1 tablespoon olive oil in a large casserole pan over medium heat. Add the bacon and fry until it releases its fat. Season the rabbit pieces with salt, then brown them on all sides and remove to a plate.
2. 2

   Cook the vegetables

   If there is too much fat in the casserole, remove the excess, leaving 2 to 3 tablespoons behind. Add the onion and cook until translucent.
3. 3

   Add the aromatics

   Add the carrots, celery, garlic, thyme, and rosemary. Season with salt and black pepper, then cook for another 5 minutes, stirring occasionally.
4. 4

   Build the braise

   Stir in the tomato puree. Return the rabbit to the casserole, pour in the red wine, and let it bubble briefly so some alcohol evaporates.
5. 5

   Simmer until tender

   Add the stock and bay leaves. Cover and simmer gently for about 1.5 hours, until the rabbit is tender and the meat comes away from the bone easily.
6. 6

   Cook the mushrooms

   Meanwhile, heat the remaining olive oil in a frying pan. Lower the heat and saute the mushrooms for about 10 minutes, until soft and golden. Season with salt and black pepper.
7. 7

   Finish the sauce

   Stir the mushrooms into the finished rabbit sauce and simmer for another 10 minutes. Remove the herb sprigs and bay leaves before serving.
8. 8

   Serve

   Serve with mashed potato or bread, garnished with celery leaves and extra thyme leaves if you have them.