Cooking time: About 90 minutes

1. In a Dutch oven or cocotte, sear the rabbit pieces over high heat until well browned.
2. Add the onions, parsnips, garlic and spices, cover with red wine, adding water as necessary to cover all the ingredients. Place the lid on the pot, leaving a small opening, and cook for 1 hour.
3. Poach the eggs* and set aside.
4. Reduce the braising liquid by half and add the demi-glace.
5. Cook the bacon, set aside with a little of its fat and cool to lukewarm.
6. Remove the rabbit and parsnips from the cocotte (without the sauce) and divide among four serving plates or bowls.
7. Heat the poached eggs in the sauce; place an egg on each rabbit leg and top with a baguette slice.
8. Combine the parsley and warm bacon and place on the toasted baguette; then sprinkle with chives.

L'Orpailleur 2009 red wine (Quebec)