Lapin A La Bourguignonne (Rabbit With Red-Wine Sauce)

• 1 rabbit, 2 pounds, cut into 10 or 12 serving pieces
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1/2 pound salt pork, cut into 1/2-inch cubes, about 1 cup
• 2 tablespoons butter
• 24 small, white pearl onions, about 1/2 pound, peeled and left whole
• 3/4 pound fresh mushrooms, left whole
• 3 tablespoons flour
• 2 1/2 cups dry red wine
• 2 whole cloves
• 10 sprigs fresh parsley
• 4 sprigs fresh thyme
• 1 bay leaf

1. Sprinkle the rabbit pieces with salt and pepper.
2. Put the salt-pork cubes in a saucepan and add water to cover.
3. Bring to the boil and simmer about one minute.
4. Drain thoroughly.
5. Heat the butter in a large, heavy casserole and add the salt-pork pieces.
6. Cook, stirring, until lightly browned, about three minutes.
7. Add the onions and cook, stirring, about two minutes.
8. Add the mushrooms, salt and pepper and cook, stirring, about two minutes.
9. Transfer the onions, mushrooms and salt-pork pieces to a bowl and set aside.
10. To the fat remaining in the casserole, add the rabbit pieces in one layer and cook, turning the pieces as necessary, until lightly browned all over, about five minutes.
11. Scatter the mushrooms, onions and salt pork over the rabbit pieces and stir to blend.
12. Cook about five minutes and sprinkle with flour, salt and pepper.
13. Add the wine and cloves.
14. Tie the parsley, thyme and bay leaf into a bundle and add it.
15. Bring to the boil, cover closely and cook over very low heat about one hour.
16. Remove and discard the herb bunch.
17. Uncover and cook about three minutes to reduce the sauce.

rabbit, salt, freshly ground pepper, salt pork, butter, onions, mushrooms, flour, red wine, cloves, parsley, thyme, bay leaf

Taken from cooking.nytimes.com/recipes/3727 (may not work)