Rabbit stew in red wine (Civet de lapin)

1. The night before, marinate the rabbit pieces with the red wine, sliced carrot and crushed garlic.

2. The next day drain the meat, pat it dry, dredge in flour and brown it in the fat rendered from the bacon.

3. Add the pearl onions, then pour in the strained marinade and the meat stock.

4. Cover with the bay leaf and thyme and braise for about 1 hour until the meat is tender.

5. Add the quartered mushrooms and the rendered bacon and braise together for a further 20 minutes.

6. Season with salt and pepper and, if needed, reduce the sauce a little uncovered.

Tip: Civet is the classic red-wine game-stew technique – traditionally thickened with the rabbit's blood, but the flour coating and slow braising give a fine thick sauce at home too. Wide ribbon pasta or mashed potato make it complete.