Cooking time: About 90 minutes
- In a Dutch oven or cocotte, sear the rabbit pieces over high heat until well browned.
- 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.
- Poach the eggs* and set aside.
- Reduce the braising liquid by half and add the demi-glace.
- Cook the bacon, set aside with a little of its fat and cool to lukewarm.
- Remove the rabbit and parsnips from the cocotte (without the sauce) and divide among four serving plates or bowls.
- Heat the poached eggs in the sauce; place an egg on each rabbit leg and top with a baguette slice.
- Combine the parsley and warm bacon and place on the toasted baguette; then sprinkle with chives.
L'Orpailleur 2009 red wine (Quebec)
Bring some water to boil with 1-2 tsp. white vinegar in a small saucepan. Reduce the heat to a bare simmer. Break the eggs, one at a time, into a small bowl and slide gently into the water. Use a spoon to gather the white around the yolk. Turn off the heat, cover and let sit for 3-4 minutes until the egg white is set. Remove with a skimmer.
A recipe from Chef Danny St-Pierre of Auguste Restaurant in Sherbrooke, Quebec. After 15 years experience in the restaurant industry at Derrière les Fagots in Ste. Rose, Danny St-Pierre is not co-owner of Auguste, 82, rue Wellington nord, Sherbrooke. 819 565-9559.
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