If you are French and live in the countryside you will of course get up very early on a frosty winter morning and go and shoot the rabbit yourself. The rest of us have to manage with what we can buy...


  • 1/2 cup butter
  • 6 shallots, sliced
  • 1 rabbit, cut up
  • 3 tablespoons flour
  • 1 cup cold water
  • Bouquet garni (3 sprigs parsley, pinch of thyme, 2 large garlic cloves)
  • Several baby carrots, cooked
  • 3 tablespoons red wine, preferably port or Madeira (optional)


  1. Put 2 rounded tablespoons clarified butter into a heavy frying pan and melt over low flame.
  2. Add 3 or 4 of the shallots and the pieces of rabbit. Cook rabbit until it is a golden colour, about 5 minutes.
  3. Remove from frying pan and set aside along with juice.
  4. Add 1 to 3 more rounded tablespoons clarified butter; melt, then add 3 tablespoons flour.
  5. Make a paste, add 1 cup cold water; stir until well blended and thick.
  6. Add bouquet garni.
  7. Add pieces of rabbit with juice. Taste and season.
  8. Add more shallots and salt and pepper, and the cooked baby carrots. Add enough tepid water to cover, and the red wine. Bring to a boil. Cover and simmer about 1 hour.