Rabbit casserole with thyme, onions and baby carrots
Ingredients – For 6 people
- 1 whole rabbit
- 150g (6 oz) of diced bacon
- 15 baby onions
- 15 baby carrots Parsley
- 3 cloves of garlic
- 20g (1oz) of flour
- 1 tablespoon caster sugar
- 400ml (14 fl oz) of white wine (dry Sauvignon Blanc)
- Olive oil
- Thyme, bay leaf
- Salt and pepper
-Heat 3 tablespoons of oil in a casserole dish.
-Place the floured pieces of rabbit in the casserole and sear until brown on both sides. Put aside.
-Add the butter to the casserole and brown the bacon, the carrots cut in length, the garlic and the onions.
-Return the rabbit and deglaze with the white wine. Salt and pepper. Add the bouquet garni and the sugar.
-Cover and simmer on a baking sheet or in the oven for 50 minutes at low temperature, turning the pieces from time to time. Add a little water if necessary.
Serve with a Cuvée Marnes Kimmeridgiennes from Domaine Fournier Père et Fils. The fusion of the rabbit and vegetables slowly cooked in white wine is perfectly matched by this Pouilly Fumé.