1 Jointed rabbit
2 bay leaves
125gr lardons or thick back bacon cut in cubes
3 sprigs of parsley
fat or oil for frying
pinch of thyme
1 chopped shallot
1/2 glass white wine
80gr celeriac cut into small pieces
1/2 glass of chicken stock
salt and pepper
Mix the rabbit pieces with the lardons and gently fry in the oil for twenty minutes until well browned.
Add the shallots, celeriac and herbs, and season.
Pour in the white wine and chicken stock.
Simmer very gently, uncovered, for ten minutes, then cover and cook very slowly for another half hour, stirrng from time to time.
Serve with any winter vegetables, such as carrots and mashed potatoes.
Serves 4.
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