Recipe Braised Rabbit with Crème Fraîche, Bacon and Shinko

Ingredients

• 1 rabbit (about 2½ pounds), cut into 6 pieces
• Salt and freshly ground pepper, to taste
• 2 cups crème fraîche
• 1 tablespoon extra-virgin olive oil
• ¼ pound thick-cut bacon, cut crosswise into ¼-inch strips
• 2 medium shallots, thinly sliced
• 3 large garlic cloves, thinly sliced
• 1 shinko asian pear, peeled and finely diced
• 3 sprigs fresh thyme
• 2 bay leaves
• 2 2-inch strips orange peel (peeled using a vegetable peeler)
• 1 teaspoon black peppercorn
• ½ cup dry white wine, more to taste
• 1 cup water
• For the Gremolata:
• 2 tablespoons finely chopped flat-leaf parsley
• ½ teaspoon lemon zest
• ¼ teaspoon crushed red pepper flakes