A delightful dish featuring tender rabbit cooked in a savory white wine and mushroom sauce, perfect for a comforting meal.
Coat the rabbit pieces in the seasoned flour.
Ensure the rabbit is evenly coated for a consistent crust when searing.
Heat the butter and olive oil in a large skillet over medium-high heat and sear the rabbit pieces until golden brown on all sides.
Avoid overcrowding the skillet to ensure proper browning.
Remove the rabbit from the skillet and set aside. Add the onions and bacon to the skillet and cook until the onions are golden and the bacon is crispy.
Stir occasionally to prevent burning and ensure even cooking.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Add the water, tomato paste, thyme, bay leaf, and garlic. Stir to combine.
Deglazing enhances the sauce's flavor by incorporating the browned bits.
Return the rabbit to the skillet, cover, and simmer over low heat for about 1 hour or until the rabbit is tender.
Check occasionally to ensure the sauce doesn't reduce too much; add water if needed.
In a separate pan, sauté the mushrooms in a little butter until golden.
Cook the mushrooms over medium-high heat to achieve a nice golden color.
Add the cooked mushrooms to the rabbit during the last 10 minutes of cooking.
This allows the mushrooms to absorb the flavors of the sauce.
Remove the thyme and bay leaf before serving. Garnish with chopped parsley and serve hot.
Serve with crusty bread or mashed potatoes to enjoy the sauce fully.
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