Fricassee Of Rabbit

Let's Cook

1. Step 1.

   Cut into 7 serving pieces, above: One 3 ½-pound rabbit

2. Step 2.

   Whisk together on a plate: 1 cup flour; 1 teaspoon salt; ½ teaspoon black pepper

3. Step 3.

   Dredge the rabbit in the flour to coat. Melt in a large skillet or Dutch oven over medium heat: 4 tablespoons (½ stick) butter

4. Step 4.

   Or cook until rendered and beginning to crisp: 6 ounces diced bacon

5. Step 5.

   Remove the bacon, if using, and set aside on a plate. Fry the rabbit pieces, in batches if necessary, until lightly browned all over, about 5 minutes each side. Transfer the rabbit to the plate with the bacon. Add to the pan and cook until softened, about 10 minutes: 1 shallot or small onion, diced; 2 celery ribs, diced

6. Step 6.

   Return the rabbit (and bacon if using) to the pan. If desired, flambé the rabbit with: (¼ cup brandy)

7. Step 7.

   When the flames subside, add: 1 ½ cups chicken stock or dry white wine; 1 large strip lemon zest, removed with a vegetable peeler; (3 fresh sage leaves); 2 sprigs parsley

8. Step 8.

   Cover and simmer the meat until done, about 15 minutes. Do not let the liquid boil at any time. Meanwhile, melt in a skillet over medium heat: 2 tablespoons butter

9. Step 9.

   Add and cook, stirring, until lightly browned, about 15 minutes: 1 cup pearl onions, peeled; 8 ounces mushrooms, quartered

10. Step 10.

    When the rabbit is tender, remove the herbs and lemon zest; young rabbits will take 25 to 30 minutes. Transfer the rabbit to a hot serving dish. Stir the browned pearl onions and mushrooms into the braising liquid and reduce for 5 minutes over medium heat. Pour the sauce over the rabbit and sprinkle with: Chopped parsley, chervil, tarragon, or a combination