Rabbit au vin recipe | Good Food

Name: Rabbit au vin recipe | Good Food
Ingredients: 450g shallots; 2 onions thinly sliced; 2 celery sticks, thinly sliced; 300g carrots thickly sliced; 200g pack unsmoked bacon lardons (or use streaky bacon); 3 wild rabbits jointed into shoulders, legs and saddle pieces (mine were 600g each, gutted weight, no heads); 2 tbsp plain flour seasoned well; 25g butter plus a knob; 1 tbsp olive oil; 600ml full-bodied red wine; 400ml chicken stock; 2 bay leaves; few thyme sprigs plus extra to garnish; 300g button mushrooms

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Swap the traditional coq for rabbit in this rich French stew made with shallots, carrots, bacon and mushrooms in a red wine sauce

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Ingredients

450g shallots
2 onions thinly sliced
2 celery sticks, thinly sliced
300g carrots thickly sliced
200g pack unsmoked bacon lardons (or use streaky bacon)
3 wild rabbits jointed into shoulders, legs and saddle pieces (mine were 600g each, gutted weight, no heads)
2 tbsp plain flour seasoned well
25g butter plus a knob
1 tbsp olive oil
600ml full-bodied red wine
400ml chicken stock
2 bay leaves
few thyme sprigs plus extra to garnish
300g button mushrooms