Lapin au Vin (Rabbit with Wine)

This is a take on traditional Coq au Vin but with rabbit. You can use chicken instead. I served it over wide egg noodles but rice or a good hearty bread would also be good. 

Ingredients:

Serves 4

1 whole rabbit, skin off

Salt

Freshly ground black pepper

2 cups plus 2 tablespoons flour

12 ounces bacon, chopped

1 bag of frozen pearl onions, thawed

1 pound domestic cap mushrooms, thinly sliced

1/4 cup chopped shallots

2 tablespoons chopped garlic

1 tablespoon chopped fresh thyme

2 bay leaves

3 cups white wine (I used Sauvignon Blanc)

2 cups chicken stock

2 tablespoons butter

1 tablespoon finely chopped parsley

1/2 bag of wide egg noodles

Directions:

1.     In a shallow pan, add 2 cups of the flour. Season with salt and pepper. Dredge the rabbit in the seasoned flour.

2.     In a large oven-proof skillet with a lid, render the bacon until crispy, about 6 to 8 minutes. Remove the crispy bacon from the pan and reserve. Lay the rabbit in the hot bacon fat and brown for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside.

3.     Add the onions to the pan sauté for 2 minutes. Add the mushrooms, shallots, and garlic and sauté for 2 minutes. Season with salt and pepper. Add the thyme and bay leaves. Add the rabbit.

4.     Add the wine and chicken stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very tender about 30 to 35 minutes, skimming off the fat.

5.     Remove the rabbit pieces from the pan, shred and set aside.

6.     Blend the remaining flour and butter together into a smooth paste. Whisk the paste into hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper if needed.

7.     Serve in individual bowls with noodles and garnish with the reserved bacon.