RABBIT RAGOUT

• Need some big chunks of boneless rabbit legs, some demi glace, onions, bacon, red wine, bouquet garni, roux and some chopped parsely.
• Sauté them rabbit legs and season with salt and pepper. Remove from pan after a golden brown color and let to cool. 
• Use the same pan and sauté some bacon with some onions and deglaze with some red wine.
• Add the demi glace to the mixture and mix. Throw them rabbit chunks in the sauce and stew for 1.5 hours depending on the chunks you have.
• Remove chunks when cooked, and bind the sauce with some dark roux. Add the meat to the sauce and serve with some chopped parsely.
• This is so simple and tastes so good.
• http://en.wikipedia.org/wiki/Rabbit