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RABBIT STEW - 1
Marinate the rabbit for 6 to 8 hours. Cut the rabbit into pieces, place it in a dish with the shallots, the onions cut in half, the bouquet garni with lots of thyme, season with salt and pepper, add 4 cloves, the wine and the olive oil. Stir and refrigerate for a minimum of 6 hours. Drain and wipe the rabbit dry. Save the marinade. Dice the salt bacon into pieces and fry in a casserole until soft and golden. Keep the heat low, so as not to burn the fat. Remove and set the bacon aside. Brown the rabbit in the cooking fat, sprinkle with flour and cook for a few minutes stirring constantly. Add the tomato flesh to the casserole and cover the rabbit completely with the marinade and some water. Bring to a boil, lower the heat, cover and simmer gently for 1 hour. Return the bacon to the pot, halfway through the cooking process. Meanwhile, sweat the chanterelle mushrooms in 2 tablespoons of butter. When their water has evaporated and 15 minutes before the stew is ready, add them with their juices to the rabbit. Cook the small onions in the remaining butter on a low heat. Halfway done, sprinkle the sugar over the onions and glaze until golden and thoroughly cooked. Add to the rabbit stew 5 minutes before serving. Remove the bouquet garni and the large onions.Serve.
