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)
- Put 2 rounded tablespoons clarified butter into a heavy frying pan and melt over low flame.
- Add 3 or 4 of the shallots and the pieces of rabbit. Cook rabbit until it is a golden colour, about 5 minutes.
- Remove from frying pan and set aside along with juice.
- Add 1 to 3 more rounded tablespoons clarified butter; melt, then add 3 tablespoons flour.
- Make a paste, add 1 cup cold water; stir until well blended and thick.
- Add bouquet garni.
- Add pieces of rabbit with juice. Taste and season.
- 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.