Fricassee of Young Rabbit with Pearl Onions, Bacon, and Mushrooms

Name: Fricassee of Young Rabbit with Pearl Onions, Bacon, and Mushrooms (Lapereau en Gibelotte)
Cuisine: France
Ingredients: 1 pint [335 g] (12 ounces [about 280 g]) pearl onions, or 1 package (10 ounces [285 g]) frozen; ½ pound [225 g] or 1 package (10 ounces [280 g]) small mushrooms, preferably cremini; ½ pound [225 g] or 1 package (10 ounces [280 g]) small mushrooms, preferably cremini; 2 rabbits (2 pounds [900 g] each, dressed) (if you’re starting out with a rabbit with its fur, it should weigh 4 to 5 pounds); 2 rabbits (2 pounds [900 g] each, dressed) (if you’re starting out with a rabbit with its fur, it should weigh 4 to 5 pounds); salt; pepper; 2 tablespoons butter; 2 tablespoons flour; ½ pound [225 g] thickly sliced lean bacon; 2 cups [500 ml] dry white wine; 1 cup [250 g] brown chicken broth; 1 small bouquet garni

Lapereau en Gibelotte

Preparation info

Makes
4
Generous Main-Course Servings

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

Ingredients

1 pint [335 g] (12 ounces [about 280 g])

Europe
France
Main course
Mediterranean

Method

Peel the onions by first plunging them into a pot of boiling water, boiling for 1 minute, draining in a colander, rinsing with cold water, and then cutting the tiny root ends off with a sharp paring knife and pulling away the peel. Trim ⅛ inch (3 mm) off the bottom of the mushroom stems if they are dark, dirty, or dried out. If the mushroom caps are more than 1 inch in diameter, quarter the mus