A hearty and flavorful rabbit stew enhanced with aromatic herbs and a touch of wine.
Combine the rabbit, wine, onion, garlic, bay leaf, and thyme in a large bowl.
Marinating overnight enhances the flavors.
Cover and refrigerate the bowl for at least 12 hours.
Ensure the rabbit is fully submerged in the marinade.
Remove the rabbit from the marinade and pat dry with kitchen paper.
Drying the rabbit helps it brown better.
Strain the marinade into a jug and set aside.
Straining removes any solid bits for a smoother sauce.
Preheat the oven to 350°F.
Ensure the oven is fully preheated before placing the casserole inside.
In a flame-proof casserole, cook the bacon until crisp.
Crisp bacon adds a smoky flavor to the stew.
Add the onions and carrots to the casserole and cook until lightly browned.
Stir occasionally to prevent sticking.
Add the rabbit pieces and brown them evenly.
Browning seals in the juices and adds flavor.
Pour in the reserved marinade and bring to a boil.
Boiling the marinade helps integrate the flavors.
Transfer the casserole to the oven and bake for 1 hour.
Check the rabbit for tenderness before removing from the oven.
Garnish with parsley and serve warm.
Serve with crusty bread or mashed potatoes for a complete meal.
