Stewed Rabbit Chinon - cooking recipe

Ingredients

1 parsley stalk
1 bay leaf
2 sprigs thyme
1 sprig marjoram
1 rabbit, disjointed
salt and pepper
all-purpose flour
1/2 c. bacon drippings
1 c. red wine
1 1/2 c. beef broth
1 large onion, quartered
3 cloves garlic
1/4 c. butter (1/2 stick)
12 tiny whole onions
3 Tbsp. cornstarch
2 Tbsp. Bovril or Kitchen Bouquet
Duchess potatoes

Preparation

To make bouquet garni (used to season rabbit while baking), combine parsley, bay leaf, thyme and marjoram in a small, double cheesecloth and tie secure with a string.
Set aside for later use.
Season the rabbit pieces with salt and pepper, then dredge in flour.
Heat the bacon drippings in a frying pan, then add the rabbit pieces and brown on all sides.
Remove the rabbit and place in a baking dish.
Add the wine, broth, bouquet garni (made previously), the large onion and garlic cloves, then cover.
Bake in a preheated 350\u00b0 oven for 1 hour and 30 minutes, or until the rabbit is tender.