Fricassée de Lapin du Thyme (Casseroled Rabbit with Thyme)

This recipe was adapted from “French Delicious Cuisine Made Easy” (Hermes House; 2003) by Carole Clements and Elizabeth Wolf-Cohen.

Ingredients

• 1/4 cup all-purpose flour
• Salt and freshly ground black pepper, to taste
• 3 pounds rabbit, cut into eight pieces
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup red wine
• 2 cups chicken stock
• 1 tablespoon fresh thyme leaves, finely chopped
• 1 bay leaf
• 2 cloves garlic, finely chopped
• 3 teaspoons Dijon mustard

Directions

1. Put flour, seasoned with salt and pepper, in a plastic bag and lightly dredge the rabbit in the flour mixture.
2. Melt butter with olive oil over medium-high heat in a large flameproof casserole.
3. Add rabbit and cook until golden brown. Add wine and boil for a minute, then add enough stock to cover the meat.
4. Add herbs and garlic and simmer gently, covered, for 1 hour or until the rabbit becomes tender. Stir in mustard and serve rabbit and sauce with rice or mashed potatoes.

Pair this dish with one of the following soft, fruity wines which will complement the dish well:

• 2005 Albada Garnacha Viñas Viejas, Calatayud, Spain ($12.99): This red wine offers plum and peppery aromas with ripe black cherry and black pepper flavors, with a soft yet spicy finish.  Highly recommended.
• 2005 Priest Ranch Zinfandel, Napa Valley, California (on sale $12.99): A spicy red wine with black raspberry flavors. Recommended.
• 2004 Château Valcombe “Paul Jeune” Côtes du Ventoux , France ($15.99): A dry but fruity wine, plum and berry flavors are apparent with an earthy undertone. Recommended.