Rabbit Fricassé (Lapin de Garenne en Gibalette)

Name: Rabbit Fricassé
Yield: 8
Ingredients: '1.250 g of fresh pork belly'; '15 small onions'; '370 g of mushrooms'; '2 tablespoons of unsalted butter, no salt'; '2 rabbits, each 1 1/2 kg, cut into pieces'; 'salt and black pepper to taste'; 'sprigs of rosemary and thyme, chopped'; '2 cloves of garlic, mashed'; '2 cups of white wine'; 'enough beef broth to cover the rabbit'; 'bouquet garni (a bundle of parsley, rosemary, oregano or thyme, tied together)'; 'chopped fresh parsley'

1
'1.250 g of fresh pork belly'
2
'15 small onions'
3
'370 g of mushrooms'
4
'2 tablespoons of unsalted butter, no salt'
5
'2 rabbits, each 1 1/2 kg, cut into pieces'
6
'salt and black pepper to taste'
7
'sprigs of rosemary and thyme, chopped'
8
'2 cloves of garlic, mashed'
9
'2 cups of white wine'
10
'enough beef broth to cover the rabbit'
11
'bouquet garni (a bundle of parsley, rosemary, oregano or thyme, tied together)'
12
'chopped fresh parsley'

Ingredients

1
'1.250 g of fresh pork belly'
2
'15 small onions'
3
'370 g of mushrooms'
4
'2 tablespoons of unsalted butter, no salt'
5
'2 rabbits, each 1 1/2 kg, cut into pieces'
6
'salt and black pepper to taste'
7
'sprigs of rosemary and thyme, chopped'
8
'2 cloves of garlic, mashed'
9
'2 cups of white wine'
10
'enough beef broth to cover the rabbit'
11
'bouquet garni (a bundle of parsley, rosemary, oregano or thyme, tied together)'
12
'chopped fresh parsley'

Directions

1
Cut the pork belly into thick strips
2
In a large pot, combine the pork belly with 2 1/4 cups of cold water
3
Bring to a boil and cook for 5 minutes
4
Drain and pat dry with paper towels
5
Peel and chop the onions
6
Chop the mushrooms
7
In a large skillet, heat the butter and half of the pork belly
8
Add the onions and cook, stirring frequently, until they're golden brown
9
Add the mushrooms and cook for 5 minutes over high heat
10
With the help of a skimmer, remove the pork belly, onions, and mushrooms and place them on a plate. Reserve
11
In the same pot and fat, brown the rabbit pieces (add more butter if necessary) and season with salt, black pepper, rosemary, and thyme
12
Dust with flour, mix well, and brown lightly
13
Sprinkle garlic over the rabbit, mix, and add the white wine
14
Finally, add the beef broth
15
Add the bouquet garni and bring to a boil, stirring constantly
16
Transfer to a baking dish
17
Cover and bake in a low oven (150°C) for about 30 minutes
18
Add the pork belly, onions, and mushrooms
19
Check the seasoning and bake for an additional 25 minutes
20
If the sauce is too thin, remove the rabbit pieces and place them on a plate
21
Discard the bouquet garni
22
Transfer the sauce to a pot and cook over high heat until it reaches the desired consistency
23
Pour the sauce over the rabbit and sprinkle with chopped parsley
24
Serve warm.