La Gibelotte

Rabbit Stew

This is one of the most popular dishes in France, and is an ancient traditional dish.


  • A young rabbit, weighing from 5 to 6 lbs.
  • ½ lb. of lean gammon
  • 12 or more pickling onions, ½ lb. of mushrooms
  • 1 tablespoon of flour
  • 1 gill of white wine
  • 3 or 4 tablespoons of stock, lard, butter or oil, a little garlic, salt and pepper


Carve the rabbit into neat joints. Melt a few tablespoons of lard, butter or oil in a saucepan and, when hot, put in the rabbit and season with salt and pepper. Cook till well browned. Sprinkle with the flour and stir with a wooden spoon till the flour has browned. Then add the wine and stock, bring to the boil and simmer for a good half hour. Now add the bacon cut in small dice, the onions, both having been previously cooked and lightly browned in hot fat, and the mushrooms, cut in half if they are large. Simmer gently for another ½ an hour. Serve on a somewhat deep dish and garnish with croûtons of fried bread.