Wild Rabbit Estouffade Cadurcienne tender and fragrant

The Day Before
1/Put your rabbit in marinade with all the ingredients then cover.
2/The next day
Drain your solid ingredients, then in a casserole dish suitable for the oven pour 2 good spoonfuls of duck fat, brown your rabbit pieces on all sides then add your marinated vegetables, sweat covered for 8 minutes then sprinkle your flour while stirring (flour liaison) cook thus 2 minutes, add your wine stir, then bring to boil put in a preheated 180° (th6) oven for 50 minutes.
3/Meanwhile, prepare your garnish:
In a large pan pour a little butter and oil then add your bacon and mushrooms salt (lightly) and pepper cook 6 minutes turn off heat and cover.
4/Your estouffade is then cooked, carefully transfer the rabbit pieces to a casserole, remove the thyme branch degrease a little then blend the sauce and pour it over your rabbit pieces, then add your garnish bring to a boil, taste and adjust seasoning then turn off heat and cover.
5/Drain your Soissons Beans then in your old pan sauté them in duck fat salt and pepper.
6/On nice plates serve your estouffade with the beautiful Soissons beans arranged around.
*You can find these jars from the Agricultural Cooperative in many fine grocery stores or contact directly:
www.haricotdesoissons.com
We served this dish with an exceptional wine Cahors "Prince Probus" 2007
produced and raised by the very talented Cadours winemaker Jean-Luc Baldés.
www.jlbaldes.com