3 rashes of bacon, cut into pieces

1 small onion, diced finely

3 cloves garlic, minced

1 box of button mushrooms, cleaned and sliced lengthwise

1 whole rabbit, cut into pieces

3 sprigs of tarragon – 2 with tarragon leaves removed and chopped and 1 left whole, bruised by back of a chef’s knife

2 1/2 C. of white wine

2 heaping T. of dijon mustard

1 1/2 C. of chicken stock

1/2 C. light cream

 

Heat heavy-bottomed pan/pot to medium-high and cook bacon pieces until almost crispy. Remove with a slotted spoon and set aside. Pour bacon fat into a bowl and, starting with one T., add the fat back to the pot. Cook onion, garlic and mushroom in the bacon fat until medium-soft (about 5-6 minutes). Remove and set aside in the bowl with the bacon. Season the rabbit pieces with salt and pepper. Add a bit more bacon fat (or butter if you’d prefer) back to the heavy-bottomed pan and add your rabbit pieces. Sear the outside on all sides of each piece until they are nice and golden brown (about 6 to 8 minutes). Remove to a plate for a moment. I know, I know… lots of removing of food from the pan. They’ll be back soon. Deglaze the bottom of your pan with wine – keep heat up to medium and scrape all the bits from the bottom of the pan. After about a minute or so, add your chicken stock, tarragon, bruised tarragon sprig and mustard. Stir. Now, add back everything – rabbit, mushrooms, bacon, onions, garlic, etc. – to the pan. Bring to a boil and then lower to medium/medium-low and simmer, covered for 30 minutes. After that, continue to simmer the dish uncovered for another 20 to 30 minutes. It will cook down to a thicker sauce. Finish by stirring in the cream and fishing out the loose tarragon sprig. Enjoy!