Ingredients:

  • 1 rabbit (1.5 kg), cut into pieces
  • 1 sprig of sage, chopped
  • 1 sprig of rosemary, chopped
  • 100 g pancetta, diced
  • 100 g butter
  • 125 ml brandy
  • 250 ml white wine
  • 250 ml heavy cream (35%)
  • Salt and pepper

Preparation:

  1. Preheat the oven to 375°F.
  2. Place the rabbit pieces in an oven-safe dish.
  3. Add the herbs, pancetta, and 50 g of butter.
  4. Mix everything together and place the dish in the oven, uncovered, for 60 minutes.
  5. Baste with water if the sauce reduces too much.
  6. When the rabbit is cooked, remove it from the dish and keep it warm in a hot oven.
  7. Prepare the sauce by placing the dish with the cooking juices overheat and deglazing with the brandy (ensure the dish is heat-resistant).
  8. Once hot, flambé the brandy.
  9. Scrape the dish thoroughly to collect all the browned bits.
  10. Add the wine and let it evaporate.
  11. Add the cream and reduce slightly.
  12. Season with salt and pepper.
  13. Strain the sauce through a fine sieve and return it to the heat.
  14. Whisk the mixture and add the remaining butter at the end.
  15. Pour the sauce over the rabbit and place it back in the oven for 10 minutes.

Delicious served with polenta!