Preparation:
Prep Time: 15 minutes
Cooking Time: 45 to 60 minutes
Yields: 6 servings
Ingredients:
• ¼ cup unsalted butter
• 2 tablespoons of clarified butter
• 2 whole dressed rabbits (about 2 pounds each), cut into serving pieces
• Salt and black pepper, to taste
• 1 cup diced white onion
• 1 tablespoon minced garlic
• 1 medium leek, chopped
• 1 medium carrot, cut into cubes
• 1 medium turnip, cut into cubes
• 1 cup chopped celery ribs
• 2 sprigs of fresh rosemary leaves
• 2 sprigs of fresh thyme leaves
• 1 bay leaf
• 3 cups of dry red wine
• 4 cups vegetable stock or broth
• 1 pound shallots
• 1 tablespoon raw cane sugar
• 1 cup julienned pancetta bacon
• 2 cups sliced white mushrooms
Directions:
1. Season the meat with salt and black pepper and rub evenly on all sides.
2. In a large heavy bottomed skillet, melt in the butter and add the clarified butter. When the oil is hot, brown the meat in separate batches for about 3 to 4 minutes on each side. Remove from the skillet with a slotted spoon and brown the remaining meat. Transfer to a plate and set aside.
3. In the same skillet, add the garlic and onion and sauté for about 3 to 4 minutes whole stirring occasionally.
4. Stir in the turnip, carrots, leek and celery in the pan and cook until soft and tender. Add in the thyme, rosemary and bay leaf and cook for 4 to 5 minutes.
5. Pour in the wine, cook until it has reduced in half while scraping the browned bit in the bottom of the skillet. Add in the stock and return the meat in the skillet. Bring to a boil, reduce to low heat and simmer for about 20 to 25 minutes.
6. When the meat is tender and cooked through, remove with a slotted spoon and transfer to a bowl. Cook the sauce until it has reduced in half and transfer into a food processor. Pulse until smooth, season to taste with salt and black pepper and strain the mixture if desired.
7. In a separate skillet, apply high heat add the remaining butter, shallots, sugar and 2 cups of stock. Bring to a boil, reduce to low heat and simmer for about 15 to 20 minutes or until the mixture has thickened. Remove from heat and strain through cheesecloth and set aside.
8. Cook the bacon for about 6 to 8 minutes in the pan, or until the fat has been rendered and crisp. Remove from pan and transfer to a plate. In the same pan, sauté the mushroom for about 5 to 8 minutes, or lightly golden.
9. Combine together all ingredients in the large skillet and cook until the stew warmed through. Portion into individual serving bowls and serve immediately.