Marinating time: 12 hours
Cooking time: About 3 1/2 hours
 

*Mount with butter:  to thicken a hot sauce by whisking in small pieces of cold butter.

A recipe from Chef Eric Gonzales of Saint-Gabriel Restaurant in Old Montreal.

1. Place the rabbit pieces and all the marinade ingredients into a large bowl.
2. Cover with plastic wrap and marinate in the refrigerator for 12 hours.
3. Strain the rabbit pieces, reserving the wine from the marinade.
4. Heat the oil in an ovenproof cocotte or Dutch oven and sauté the rabbit pieces briskly to brown them on all sides; set aside on a plate.
5. In the same pot, sauté the onions and bacon and, once they are browned, add the flour and stir with a wooden spoon.
6. Add the rabbit, thyme, garlic, bouquet garni, bay leaf, mushrooms, the wine from the marinade and the veal stock. Season with salt and pepper.
7. Cover, bring to a boil and simmer in a preheated 165° C (325° F) oven for 3 hours.
8. Remove the rabbit pieces and keep hot; reduce the sauce for a few minutes until it reaches a nice consistency.
9. At the last minute, mount the sauce with butter* and add the cognac or brandy.
10. Serve the rabbit civet over fresh noodles.

Signé rouge, St-Bruno, Kobloth vineyard, Québec (red wine)