What you need:
- 3 rashes of bacon, cut into pieces
- 1 small onion, diced finely
- 3 cloves garlic, minced
- 1 box of button mushrooms, cleaned and sliced lengthwise
- 1 whole rabbit, cut into pieces
- 3 sprigs of tarragon - 2 with tarragon leaves removed and chopped and 1 left whole, bruised by back of a chef's knife
- 2 1/2 cups of white wine
- 2 heaping tablespoons of dijon mustard
- 1 1/2 cups of chicken stock
- 1/2 cup light cream
What to do:
- Heat heavy-bottomed pan/pot to medium-high and cook bacon pieces until almost crispy. Remove with a slotted spoon and set aside.
- Pour bacon fat into a bowl and, starting with one tablespoon, add the fat back to the pot. Cook onion, garlic and mushroom in the bacon fat until medium-soft (about 5-6 minutes). Remove and set aside in the bowl with the bacon.
- Season the rabbit pieces with salt and pepper. Add a bit more bacon fat (or butter if you'd prefer) back to the heavy-bottomed pan and add your rabbit pieces. Sear the outside on all sides of each piece until they are nice and golden brown (about 6 to 8 minutes). Remove to a plate for a moment.
- I know, I know… lots of removing of food from the pan. They'll be back soon. Deglaze the bottom of your pan with wine - keep heat up to medium and scrape all the bits from the bottom of the pan. After about a minute or so, add your chicken stock, tarragon, bruised tarragon sprig and mustard. Stir.
- Now, add back everything - rabbit, mushrooms, bacon, onions, garlic, etc. - to the pan. Bring to a boil and then lower to medium/medium-low and simmer, covered for 30 minutes. After that, continue to simmer the dish uncovered for another 20 to 30 minutes. It will cook down to a thicker sauce.
- Finish by stirring in the cream and fishing out the loose tarragon sprig. Enjoy!
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