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1
In a large heavy bottomed pot, add enough oil to coat the bottom of the pan.
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2
Season rabbit pieces with salt and pepper and brown in batches.
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3
Reserving on paper towel lined tray.
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4
Deglaze the pan with a splash of the white wine.
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5
Reduce the heat to low and add the bacon pieces.
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6
Cook over medium-low heat to render out the fat and let the pieces get lightly browned.
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7
Remove the bacon and add the onion.
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8
Cook stirring occasionally until the onions are transluscent and soft.
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9
In a separate bowl whisk together the remaining wine, chicken stock and dijon.
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10
Add the garlic to the pot and cook stirring constantly so as not to burn for 2 minutes.
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11
Add the browned rabbit pieces and bacon back to the pot.
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12
Cover with the wine, stock and Dijon mixture.
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13
Add the rosemary and bring to a simmer.
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14
Cover the pot tightly with a lid.
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15
Simmer for 45 minutes to an hour or until the rabbit is tender.
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16
Remove the lid and check the consistency of the liquid.
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17
You want it thick enough to coat the back of a spoon.
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18
If it still too thin, remove the rabbit pieces and turn the heat to high to reduce the sauce more.
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19
Finish by adding the butter and adjusting the seasoning with salt and pepper.
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20
Serve with rice or buttered noodles.
