![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2010\/06\/2634393102_fca387ba1c.jpg\" "\\"2634393102_fca387ba1c\\"")
<\/a>3 rashes of bacon, cut into pieces <\/span><\/p>\n1 small onion, diced finely <\/span><\/p>\n 3 cloves garlic, minced <\/span><\/p>\n 1 box of button mushrooms, cleaned and sliced lengthwise <\/span><\/p>\n 1 whole rabbit, cut into pieces <\/span><\/p>\n 3 sprigs of tarragon – 2 with tarragon leaves removed and chopped and 1 left whole, bruised by back of a chef\u00e2\u20ac\u2122s knife <\/span><\/p>\n 2 1\/2 C. of white wine <\/span><\/p>\n 2 heaping T. of dijon mustard <\/span><\/p>\n 1 1\/2 C. of chicken stock <\/span><\/p>\n 1\/2 C. light cream <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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\u00e2\u20ac\u2122d 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\u00e2\u20ac\u00a6 lots of removing of food from the pan. They\u00e2\u20ac\u2122ll 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!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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\u00e2\u20ac\u2122s 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 \u00c2\u00a0 Heat heavy-bottomed…<\/p>\n