* 1 whole rabbit
* 1 ¾ oz butter
* 2 Tbsp vegetable oil
* 2 Tbsp flour
* 3 ½ oz bacon, chopped
* 3 ½ oz button mushrooms, cut into quarters
* 4 shallots, cut in half
* 4 celery sticks, diced
* 2 carrots, diced
* 8 ½ fl oz white wine
* 25 fl oz chicken stock
* 2 garlic cloves, chopped
* 4 sprigs of fresh thyme
* 2 bay leaves
* 1 2⁄3 fl oz cream
* Salt and pepper
* 1 knife
* 1 large pot with lid
* 1 slotted spoon
* 1 spoon
* 1 fork
* 1 tray
* 1 chopping board


Step 1:
Cut the rabbit into pieces
First, divide the rabbit into 8 pieces.
Step 2:
Season and cover with flour
Next, season all the pieces with salt and pepper, then lightly cover them in flour.
Step 3:
Heat the oil and butter and add the rabbit
Start heating the oil and the butter in the pan and then add the rabbit. Lightly cook over a moderate heat until golden brown.
Step 4:
Remove the rabbit
When light brown, remove the rabbit from the pan and leave to one side.
Step 5:
Add the bacon and vegetables and cook
Brown the bacon, then add the mushrooms, the shallots, the diced celery and the diced carrot and cook until slightly brown.
Step 6:
Add the white wine
Next, pour in the white wine and reduce it down to about half
Step 7:
Put the rabbit back into the pan
Once the wine has reduced, put the rabbit back into the pot.
Step 8:
Pour in the stock
While continuously stirring, add the stock to the pan.
Step 9:
Add the garlic, bay leaves and thyme
Finally, before cooking the dish thoroughly, add the garlic, the bay leaves, the thyme and stir.
Step 10:
Cover and cook
Bring the stock to a gentle simmer then skim off any scum that may have risen to the surface. Cover, lower the heat and cook, simmering for 1 hour.
Step 11:
Remove the rabbit and the vegetables
Spoon out the rabbit and the vegetables and place them onto a serving dish.
Step 12:
Add the cream and reduce down
For a delicious finishing touch, pour the cream into the sauce and reduce it down by about half. Here, also adjust the seasoning if necessary.
Step 13:
Pour over the sauce and serve
Add some chopped parsley to the sauce, pour it over the rabbit and vegetables and serve immediately.