Rabbit Hunter Stew (French Lapin à la Chasseur)

A simple country rabbit stew which is best served with rice, mashed potatoes or lots of crusty bread to soak up the stewed juices.

2-3 lb rabbit, cut into 10 pieces
coarse sea salt
black pepper, freshly ground
4 Tbsp. extra-virgin olive oil
8 cloves garlic, peeled and lightly crushed
4 sprigs fresh thyme
15 small pearl onions, peeled (thawed and patted dry if using frozen)
8 oz white button mushrooms, sliced
½ cup dry white wine
1 Tbsp. sweet butter

Garnish:
¼ cup fresh chives or parsley, minced

Preheat the oven to 400°F (204°C/184°C fan, Gas Mark 6).

Season the rabbit with salt and pepper. Heat oil in a large ovenproof Dutch oven over medium high heat. Add rabbit pieces (do not crowd the pan; may have to do more than one batch) and turn the heat to high.

When the rabbit begins to brown, turn heat down to medium and add garlic and thyme. When it’s nicely browned, stir in the pearl onions and mushrooms and put the pot in the oven for 15 minutes.

Remove all but the legs from the pot to a platter, cover and keep warm. Add wine, stir and return to the oven for another 10 minutes.

Remove pot from oven and return to stove top. Remove legs and set aside on platter with remaining pieces. Add butter to cooking liquid in the pot and stir until butter melts. Taste and add salt and pepper if desired.

Spoon sauce over the rabbit and serve, garnished with chives or parsley.