👨🍳 Method
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1
Cut the rabbit into pieces.
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2
Peel the onion and cut into large chunks.
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3
Prepare a marinade by combining the red wine, red wine vinegar, onion chunks, thyme sprigs, bay leaf, and black peppercorns in a large bowl.
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4
Add the rabbit pieces to the marinade and cover with plastic wrap.
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5
Refrigerate for 24 hours.
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6
Remove the rabbit from the marinade and pat dry with paper towels.
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7
Strain the marinade through a fine sieve, reserving the liquid.
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8
Melt the butter in a large heavy-bottomed pot over medium-high heat and brown the rabbit pieces on all sides.
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9
Season the rabbit with salt and black pepper.
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10
Dust the rabbit with flour and let it cook for a few minutes, stirring occasionally.
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11
Deglaze the pot with a small amount of the reserved marinade, scraping up any browned bits.
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12
Pour in the remaining marinade and bring to a boil.
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13
Reduce heat to low and simmer gently for 1 hour until the rabbit is tender.
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14
Check that the rabbit is fully cooked through.
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15
Remove the rabbit from the pot using a slotted spoon and keep warm, covered loosely with aluminum foil.
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16
Increase the heat and reduce the sauce until it reaches a desired thickness.
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17
Taste and adjust seasoning with salt and pepper as needed.
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18
Serve immediately with the sauce.
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