Ingredients

The following ingredients have 4 Servings
  • 2-3 lb rabbit (leg and loin meat cubed and carcass reserved)
  • 1 tsp salt
  • 2 tsp pepper
  • 1 Tbsp butter
  • 1 Tbsp vegetable oil
  • 1 rabbit carcass
  • 1 chicken carcass ((alternatively have 1/2 liter (2 cups)of good chicken stock on hand to blend with rabbit stock for the sauce))
  • 4 cups water (approx. 1 liter)
  • 1 medium carrot (peeled and rough chopped)
  • 1 stalk celery (chopped in 1" pieces)
  • 1 leek (white part only, sliced horizontally)
  • 1 yellow onion
  • 1 bouquet garni
  • 3 whole cloves
  • 10 oz button mushrooms
  • 2 Tbsps unsalted butter (divided 1 + 1)
  • 2 cups water
  • 2 Tbsps lemon juice
  • 8 o z white pearl onions ((about 1 1/2 cups))
  • 2 tsps sugar
  • 1 yellow onion
  • 2 Tbsps flour
  • 4 cups rabbit/chicken stock
  • 2 Tbsps Dijon mustard
  • 1 Tbsp fresh tarragon (chopped)
  • 2 Tbsps 35% cream
  • parsley for garnish

Instruction

  • Detail the rabbit cutting meat from the legs and loin portions into 1" chunks. Set meat aside.