Rabbit Stew

Here is the recipe for PB's savoury rabbit stew, which he brought to the Gastronati's French night. We paired this with a really wonderful French red wine called Chateau de Montmirail Gigondas Cuvée de Beachamp, 2004, from the LCBO's vintages section.

Rabbit Stew

1 (2 ½ lb) rabbit, quartered
3 slices bacon, cut in thirds
1 ½ cups sliced onions
2 garlic cloves, minced
3 Tbsp flour
1 cup beef broth
1/4 cup red wine
1 tsp dried thyme
2 tsp dried parsley
2 bay leaves
1/4 cup cream
salt and pepper

In a large skillet or medium-sized Dutch oven, cook bacon until done. In the bacon drippings, cook the onion and garlic until transparent.
Add the rabbit pieces and saute over medium heat until the meat is golden. Sprinkle on the flour and continue to brown rabbit for another five minutes or so, then add the beef broth, cream, red wine, thyme, parsley and bay leaves.
Cover and simmer over low heat for about an hour, adding more broth if necessary. Salt and pepper to taste (with the bacon drippings, not much salt is needed). Serve with mashed potatoes or buttered egg noodles.