Rabbit Legs Bourguignon

Rabbit Legs Bourguignon

A favourful dish that uses natural products. Serves 4


4 front rabbit legs
5 hind rabbit legs
1 cup (250 ml) flour
2 tbsp (30 ml) clarified butter
4 slices bacon
1 chopped medium onion
2 oz (60 ml) chopped garlic
12 oz (340 g) button mushrooms
2 cups (500 ml) dry red wine
3 cups (750 ml) beef broth
3 tbsp (45 ml) tomato paste
3 sprigs fresh thyme
3 whole bay leaves
8 oz (225 g) cooked pearl onions


1. Flour and season rabbit legs. Pan sear in clarified butter and remove from pan.

2. In the same pan sauté 4 bacon slices cut into 1 inch pieces. Add chopped onion and garlic and sauté to soft. Add mushrooms cut into halves and sauté for 1 to 2 minutes.

3. Return rabbit to pot and add dry red wine, beef broth, tomato paste, thyme, bay leaves, and pearl onions. Bring to a boil, then simmer on low or bake in a 350° oven until rabbit legs are fully cooked.