![](https://culinarytravelsinfrance.wordpress.com/wp-content/uploads/2011/04/32da8-rabbit-bmp.jpg?w=173&h=200)
In any event, after almost loosing my life on the autoroute and barely escaping with my life for speeding 5 km over the posted limit; I swear I never saw. Finally reaching my destination where there is a certain pleasure in opening up the house and slowly readying it for the summer. I always enjoy walking the garden all the while carefully noting what has started to bloom in earnest and what has still a few more weeks before Mother Nature performs her miracles. Even though the heat (le chauffage) will be turned on, the fireplace in the living room will be in use (there is no doubt) just because there is dampness in an old house that requires a little help to get through it. I will be ready with a well stocked cellar though I must admit the collection of white wines are a little meagre. It was a long last summer.
If you recall my past episode of cooking rabbit Lapin a la Moutarde Maison – A Rabbit’s Tale – I almost succeeded in shooting my foot off, bad enough that I should shoot my mouth off but my foot? So this time sanity prevailed for once and I made my way across the road and politely asked the farmer if he any plans on going rabbit hunting, and if not I would place my order at the one and only boucherie-charcuterie butcher shope, in the village. It’s a small store but quite full and Rocky Balboa I’m sure would have felt right at home. The farmer let me know he would be hunting tomorrow and would bring by a nice rabbit. With that under control, I walked down to the village in search of a few more good wines to join me for dinner. That part of the Easter dinner preparation seemed safe enough for me to handle and required no shotgun. I woke up the following morning and true to his word, there by the front door, carefully wrapped in brown paper was the best Easter present I could ever hope for. Dinner was going to be delicious. Was it too early to check on the wine?
1/2 cup all-purpose flour
3 tablespoons butter
2 tbsp. oil
1 cup chopped celery
2 medium yellow onions, thinly sliced
4 cloves garlic, peeled and minced
1 teaspoon seasoned salt
1 teaspoon salt
dash freshly ground black pepper
4 cups chicken stock (water optional)
4 cups dry red wine
2 cups diced carrots
4 medium potatoes, peeled and diced
4 ounces sliced mushrooms, sauteed
1/4 cup all-purpose flour
1/3 cup water
3 sprigs fresh rosemary
6 sprigs fresh thyme
1 bay leaf
Melt 2 tbsp. butter and 2 tbsp. oil in a large, deep skillet over medium-high heat. Dredge rabbit pieces with 1/2 cup flour and season it with salt and pepper, then brown in batches, turning once, about 3 minutes per side.
Remove rabbit with a slotted spoon and set aside. Reduce heat to medium, add onions and garlic, and cook until slightly softened, about 5 minutes.
Add rosemary, thyme, and bay leaf, and cook, stirring occasionally, until vegetables begin to brown, 7-10 minutes.
Add 4 cups of stock and wine, add back rabbit; bring to the boil. Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender.
Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.
Serve warm.
Les Vins de Selection:
Rhone Valley, France 2009 Robert Arnoux Vacqueyras “Seigneur de Lauris”. The blend is 70% Grenache and 30% Syrah with a medley of black currant, black cherry, licorice and spice box notes, full body, and a fleshy style. Highly drinkable over the next 7-8 years or just now.
Côteaux du Languedoc 2007 Mas Bruguiere La Grenadiere. This is an exceptional find at a reasonable price and “highly drinkable” with 60% Syrah, 20% Grenache, 20% Mourvedre it works the way it should. The character of the land comes through this wine with beautiful hints of lavender; you could close your eyes and almost be there yourself. Tremendously evocative and only a glass away!
Last, but not least: Happy Easter, Joyeuses Pâques, Felices Pascuas, Zalig Pasen, Buona Pasqua