Rabbit Stew with Mushrooms and Tomatoes (French Lapin à la Brive)

This Brive style braised rabbit recipe hails from Brive-la-Gaillarde, a commune in south-central France. The stew is filled with the tomatoes and ceps, or porcini mushrooms, grown in the area. Paired with roasted potatoes, a green salad, and white wine, this comforting dish is ideal for an easy, well-rounded dinner.

1 Tbsp. duck fat
8 shallots, finely chopped
2 cloves garlic, crushed
leg and saddle of 1 large rabbit, not separated
¾ tsp. kosher salt
¼ tsp. black pepper, freshly ground
¼ cup dry white wine
4 plum tomatoes, blanched, skinned, and halved lengthwise
¼ tsp. dried thyme
10 oz ceps (porcini mushrooms), cleaned

In a large skillet over medium heat, sauté the shallots and garlic until they turn tender and start to caramelize, about 5-7 minutes. Transfer the shallots and garlic to a bowl and set aside.

Season the rabbit with the salt and pepper; add it to the pan and cook over medium-high heat for 4-5 minutes on each side, to brown it thoroughly. Deglaze the pan with the white wine and tomatoes. (Stand back a bit; the process will send up a short burst of steam.)

Return the caramelized shallots and garlic to the pan, along with the thyme and ceps. Reduce the heat to low, cover the pan, and allow the rabbit to simmer for 40 minutes, until it is cooked through.

Makes 4 servings.