Servings: 4–6

Prep time: 15 minutes

Cooking time: 1 hour

INGREDIENTS :

  • 1 Quebec rabbit, about 1.2 kg (2.5 lb), bone-in and cut into 6 pieces
  • Salt and pepper, to taste
  • 60 ml (4 tbsp) flour
  • 60 ml (4 tbsp) Stefano extra virgin olive oil
  • 30 ml (2 tbsp) butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 125 g bacon, chopped
  • 1 celery stalk, chopped
  • 250 ml (1 cup) white wine
  • 500 ml (2 cups) chicken broth
  • 3 bay leaves
  • 3 rosemary sprigs

Preparation:

  1. Preheat the oven to 400 °F. Salt, pepper, and lightly flour the pieces of rabbit.
  2. In a large frying pan, heat the olive oil and butter and sear the meat on all sides. Remove the rabbit from the pan and set aside in a large baking dish. 
  3. In the same frying pan, brown the onion, garlic, bacon, and celery for 5 to 7 minutes. Deglaze with the white wine and reduce until all the liquid has evaporated. Add the chicken broth, bay leaves, and rosemary and bring to a boil. Salt and pepper to taste. Pour into the baking dish with the rabbit. 
  4. Cover and bake for 45 minutes. Uncover and continue baking for 15 minutes, or until the rabbit is golden brown. Adjust seasoning as needed.
  5. Serve in the baking dish or on a platter with polenta and sautéed spinach.