RABBIT, JUGGED RABBIT
• 1 small rabbit, about 2½ pounds, cut into pieces
• 2 tablespoons white-wine vinegar
• scant 1 cup diced lean bacon, Canadian bacon or turkey bacon
• 1 onion, chopped
• 2 tablespoons all-purpose flour
• 1 cup beef or veal stock
• salt and pepper
• 1 onion, cut into large pieces
• 2 small carrots, cut into 4 pieces
• 2 cloves garlic
• 1 sprig fresh thyme
• 1 bay leaf
• 2 cloves
• 6 black peppercorns
• 4 cups red wine
Place the rabbit pieces in a non-metallic dish and season with salt and pepper. To make the marinade, add the onion, carrot, garlic thyme, bay leaf, cloves, and peppercorns and pour the wine over all the ingredients. Cover and let marinate overnight in a cool place but not in the refrigerator, stirring three or four times.
Drain the pieces of rabbit, reserving the marinade.
Heat the bacon in a large pan or a Dutch oven until the fat runs then remove with a slotted spoon. Add the pieces of rabbit and cook over medium heat, turning frequently, for about 10 minutes, until evenly browned all over. Remove and set aside.
Add the onion to the pan and cook over low heat, stirring occasionally, for about 8 minutes, until beginning to brown. Stir in the flour and cook, stirring constantly, for 2 minutes. Return the pieces of rabbit to the pan and strain the reserved marinade over them, reserving the solids.
Tie the reserved thyme sprig, bay leaf, and garlic together in a piece of cheesecloth and add to the pan. Cover and bring to a boil, then lower the heat to medium, and cook, stirring occasionally and gradually adding the stock, for 1½ hours. If the sauce is too thin. remove the lid and cook until slightly reduced.
Remove and discard the bouquet garni and serve the rabbit in a warm deep dish with the sauce poured over the top.