Brown the diced bacon in the olive oil until it is crisp. Remove and set aside.
Coat the rabbit with flour and brown until it takes on an appealing colour on all sides.
Add the garlic, bay leaves, thyme and the bacon set aside. Deglaze with white wine, bring to a boil, cover.
Let simmer 1 hour over low heat or in the oven at 350°F (180°C). The rabbit is ready at 165°F (82°C) or when the meat falls from the bone.
Brown the mushrooms in butter just for colour and add them with the cream to the rabbit. Cook 5 minutes.
Season with salt and ground pepper and serve on fresh pasta such as gnocchis.
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
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