serves 4 people

1 whole rabbit (a whole chicken can be substituted) – serves four people
100 g of pancetta (Italian bacon), thinly sliced onto wax paper

For the “short stock”:
1 onion (cut into quarters (leave skin on)
2 ribs of celery or lovage (roughly chopped)
1 large carrot (peeled & roughly chopped)
2 cloves of garlic
2 bay leaves
1 large spring of rosemary
2 springs of thyme
2 Tbsp of vegetable oil

For the braise:
½ bottle of aromatic white wine (Gewurtz or Riesling) or Rosé
2 thyme branches
1 bay leaf
6 whole cloves of garlic
2 Tbsp of vegetable oil
salt & pepper
½ cup crème fraiche (or sour cream)
2 Tbsp of grainy Dijon mustard
1 tbsp of picked thyme leaves (finely chopped)
zest of one lemon

1. Cut the rabbit (or whole chicken) into 4 parts (2 front legs & 2 rear legs), reserving the carcass and neck for the “short stock.” Also remove the 2 loins from the rabbit, carefully preserving some of the belly flap for rolling later. Reserve meat pieces in a bowl.

2. Begin the short stock by cutting the carcass into 4 smaller pieces. In a hot cast iron frying pan, cover the bottom of the pan with some oil and sear the carcass pieces on each side until caramelized and golden. Once caramelized, add the roughly chopped flavouring vegetables and the hearty herbs. Cover all of this with clean, cold water and bring to a boil. Once the short stock has reached a boil, turn down the heat until the short stock is at a gentle simmer. Do not stir the stock, as stirring will cause the liquid to become turbid & cloudy. The goal is to produce a clear, golden broth. Simmer the stock for about 30 minutes.

3. While the short stock is simmering, season the rabbit or chicken pieces with salt & pepper. Heat up another heavy-bottomed frying pan and cover the bottom with the vegetable oil. Sear the rabbit pieces until golden on each side, add the garlic cloves & herbs to the pan. Cover these pieces with wine until just barely covered with wine (about half a bottle, depending on how large your pan is) Bring the pan to a boil, and then turn down the heat to a bear simmer. Lightly cover the pan with foil to make a loose lid and let the pieces braise until tender, about 2 hours. Remove the pieces of rabbit when it is done cooking and reserve in a warm place, covered with foil. Reserve the braising liquid in the same frying pan.

4. Making the sauce: Strain the short stock into the pan with the reserved braising liquid, with a fine mesh strainer. Skim any fat or impurities with have floated to the surface of the combined liquids. Take this combination of flavourful liquids and reduce by half, on medium heat. Once reduced by half, add in the crème fraiche & Dijon and reduce again by ½. Before serving, add in the lemon zest and chopped thyme and adjust the seasoning with salt and pepper. Reserve sauce in a warm spot. Caution: do not boil the sauce one the crème fraiche has been added – simmer only or the cream will split.

5. The loins: Take the loins and season with salt, pepper, chopped thyme. Roll the “belly flap” around the loin meat, tucking in the short end, to ensure that the loin is of even thickness, to ensure even cooking. Wrap this ‘log” with the pancetta by tightly pulling back the waxed paper, rolling the loin like sushi. Sear the pancetta covered loin in a hot cast iron pan with a bit of oil (1 Tbsp) in the bottom of it. Cook the loins for about 10 min after they are seared on each side, in the oven at 400 F or on the stove top at medium heat, to ensure that they are cooked through.

6. To serve the dish: Re-heat the rabbit pieces in a bit of sauce or on the grill briefly, to warm through. Place your starch (crispy polenta, fresh egg noodles or roasted potatoes) in the bottom of a rimmed bowl. Cut the loin pieces into small 1” medallions and cut the leg in half, separating the leg and the thigh meat. Each portion should have a piece of each kind of meat place on top of the starch, topped with a “medallion” of loin meat. Spoon the finished sauce over the meat and drizzle a bit around the bottom of the bowl. Serve immediately.

A dry Southern French or Spanish Rosé (that is if you have already drunk your 2005 Joie Rosé!)