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1
Wash the rabbits in cold water and debone them by cutting at the joints like you would a chicken.
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2
Sprinkle generously with salt and pepper.
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3
Place the cooking oil in a stewing pot (deep iron pot with a lid, if possible).
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4
When the oil is hot, place the rabbit pieces in the pot and let brown, about 5 minutes on each side.
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5
Once both sides are nicely seared, remove the pieces and set aside.
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6
Reduce the heat and add the flour to the pot and stir frequently until the mixture is brown, about 3 minutes.
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7
Be careful not to burn.
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8
Once the flour is brown, throw in the garlic, herb bouquet and the onion.
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9
Stir frequently and cook for about 5 minutes.
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10
Place the seared rabbit back into the pot, along with the mushrooms.
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11
Cook for another 5 minutes.
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12
Add the wine and water to the pot and bring it back to a boil.
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13
Once it has boiled, reduce the heat and bring the liquid to a simmer.
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14
Place a tightly fitting lid on the pot, and let simmer for about 30 minutes.
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15
Season with salt and pepper again and continue to simmer until the rabbit is tender, about another hour.
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16
Serve hot over something like rice or mashed potatoes.
