Lapin Chasseur

Ingredients

• 1rabbit — cut into serving pieces
• 200 gbutton mushrooms — quartered
• 150 gsmoked bacon — diced
• 2shallots — minced
• 250 mldry white wine
• 250 mlchicken stock
• 2 tbsptomato paste
• 2 tbspbutter
• 2 tbspparsley — chopped
• to tastefine salt and black pepper

Method

1. Begin by cutting the rabbit into serving pieces, if not already done. Season each piece generously with fine salt and black pepper. In a large, heavy-bottomed skillet or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Brown the rabbit pieces in batches, ensuring not to overcrowd the pan, until they are golden brown on all sides. This should take about 5-7 minutes per batch. Remove the browned rabbit pieces and set them aside.
2. In the same skillet, add the smoked bacon cut into small lardons. Cook over medium heat until the bacon is crispy and has rendered its fat, about 5 minutes. Remove the bacon with a slotted spoon and set aside with the rabbit.
3. Add the remaining tablespoon of butter to the skillet. Finely chop the shallots and add them to the pan. Cook the shallots in the bacon fat and butter mixture until they are soft and translucent, about 3-4 minutes. Stir occasionally, scraping up the browned bits from the bottom of the pan to incorporate the fond into the shallots.
4. Clean and slice the button mushrooms. Add them to the skillet with the shallots, stirring to coat them in the fat. Cook until the mushrooms are golden and have released their moisture, about 5-7 minutes.
5. Return the rabbit and bacon to the skillet. Pour in the 250 ml of dry white wine, using a wooden spoon to scrape up any remaining fond from the bottom of the pan. Let the wine simmer for about 2-3 minutes to reduce slightly.
6. Stir in 2 tablespoons of tomato paste until it is well combined with the wine and vegetables. Add 250 ml of chicken stock, stirring to mix everything together. Bring the mixture to a gentle simmer, then cover the skillet with a lid.
7. Reduce the heat to low and let the rabbit cook slowly for about 45 minutes to 1 hour, or until the meat is tender and easily pulls away from the bone. The sauce should have thickened slightly, coating the rabbit pieces with a rich glaze.
8. Once the rabbit is tender, remove the skillet from the heat. Finely chop 2 tablespoons of parsley and stir it into the sauce. Taste and adjust the seasoning with additional salt and black pepper if needed. Allow the dish to rest for a few minutes before serving, letting the flavors meld together.