Melt 1/4 cup of the butter in a skillet and cook the onions, covered, until softened, about 50 minutes. In a large saucepan melt 1/4 cup of the butter and cook the rabbit over moderate heat until golden, turning frequently. Stir the cooked onions into the rabbit pieces. Sprinkle the flour over the rabbit and onions. Season with salt and pepper. Add the bouquet garni, garlic, champagne, brandy, and enough water so that the rabbit is completely covered. Cover and simmer for 30 minutes. In a separate skillet melt the remaining butter and cook the mushrooms until softened, about 10 minutes, stirring occasionally. Transfer the cooked rabbit pieces to a warmed serving platter and keep warm. Strain and degrease the cooking liquid. Transfer it to a saucepan and boil it over high heat until reduced by one third. Stir in the crÅme fraöche and boil hard until reduced by half. Stir the rabbit pieces and mushrooms into the sauce and boil for several minutes before serving.
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3 lb rabbit, cut into serving pieces
3 cups chopped onion
3/4 cup unsalted butter
3 tbsp flour
1 bouquet garni
6 cloves garlic, crushed
1 2/3 cup dry Champagne
1/3 cup French fine or Marc de Champagne or grappa brandy
