Rabbit Stew with Red Wine (Civet de Lapin)

Name: Rabbit Stew with Red Wine (Civet de Lapin)
Ingredients: 4 tbsp. butter; 3 tbsp. extra-virgin olive oil; 2 (2 1/2-lb.) rabbits, each cut into 6 pieces; hearts, kidneys, and livers reserved; Salt; freshly ground black pepper; 1 medium yellow onion, peeled and finely chopped; 4 cloves garlic, peeled and minced; 1 leek (white part only), washed and trimmed; 2 carrots, peeled; 1 turnip, peeled; 2 celery stalks; 3 sprigs fresh rosemary; 6 sprigs fresh thyme; 1 bay leaf; 3 1⁄3 cups dry red wine, such as cahors; 4 cups Chicken Stock; 1 lb. pearl onions, peeled; 1 tbsp. sugar; 1⁄4 lb. pancetta, julienned; 1 lb. small white mushrooms

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Celebrated chef Jean-Louis Palladin developed this recipe especially for SAVEUR.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

4 tbsp. butter
3 tbsp. extra-virgin olive oil
2 (2 1/2-lb.) rabbits, each cut into 6 pieces; hearts, kidneys, and livers reserved
Salt
freshly ground black pepper
1 medium yellow onion, peeled and finely chopped
4 cloves garlic, peeled and minced
1 leek (white part only), washed and trimmed
2 carrots, peeled
1 turnip, peeled
2 celery stalks
3 sprigs fresh rosemary
6 sprigs fresh thyme
1 bay leaf
3 1⁄3 cups dry red wine, such as cahors
4 cups Chicken Stock
1 lb. pearl onions, peeled
1 tbsp. sugar
1⁄4 lb. pancetta, julienned
1 lb. small white mushrooms