Rabbit Stew with Red Wine (Civet de Lapin) | Saveur

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 and 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 <a href="https://www.saveur.com/article/Recipes/Brown-Chicken-Stock/">Chicken Stock</a>
• 1 lb. pearl onions, peeled
• 1 tbsp. sugar
• ¹⁄₄ lb. pancetta, julienned
• 1 lb. small white mushrooms