This one is almost straight out of The Art of Eating, with very little alteration. I have learned from that journal that the better rabbit to eat is one that was slaughtered at twelve weeks rather than eight weeks, but my current butcher here in London has no idea how old the bunny was when it died. I am desperately in search of a better butcher.
Take a rabbit and cut into largish pieces. Finely chop an onion, two carrots, and three stalks of celery. Cutting evenly doesn’t really matter since the vegetables will be discarded later, but it is good for one’s pride. Saute these in a generous knob of butter and allow them to sweat and soften. In another pan, brown the rabbit pieces over a high heat with salt and pepper until they are nicely caramelized. Transfer these to the pot or saute pan containing the aromatics and mix over a medium heat. Turn the heat up and throw in a glass of good white wine and an equal amount of chicken stock. Add a bay leaf and some parsley stalks and bring to a boil. Put the lid on and simmer for an hour. When the rabbit is tender take out the pieces, strain the broth, and discard the ghost of the vegetables, having squeezed them of the last of the flavour they are willing to give. Reduce this liquid in a saute pan over a high heat, and then put in generous dollops of creme fraiche and thick double cream. Turn the heat down to medium low and season as it comes to a gentle boil with salt, pepper, and a spoonful of french mustard. In another pan, melt some butter over a lively flame and saute some small button mushrooms or a combination of various mushrooms until brown and fragrant. Mix the rabbit pieces into the reduced sauce, top with the buttery mushrooms, and serve with crusty Poilane bread and a large bottle of wine.
