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Ingredients

• 1 mature stewing rabbit or fryer (young; about 3 pounds), fresh or frozen
• 2 cups dry white wine
• ⅔ cup plus 2½ tablespoons extra virgin olive oil
• 3 medium onions, thinly sliced
• ½ cup sliced carrots
• 1 shallot, sliced
• 1 garlic clove, halved
• 5 ounces pancetta, cut into 1-inch cubes
• 2 teaspoons Dijon mustard
• 4 cups unsalted chicken stock (storebought or homemade page—405)
• Herb bouquet: 3 sprigs parsley, ¼ teaspoon dried thyme or 3 fresh sprigs, ¼ teaspoon dried rosemary or 1 sprig fresh rosemary, and 1 imported bay leaf tied in cheesecloth
• Salt and freshly ground pepper
• ½ cup heavy cream
• 12 to 18 fresh sorrel leaves, depending upon size and pungency, finely shredded
• Fresh lemon juice
• 12 pitted prunes
• 1 cup brewed black tea, preferably linden

Description

Chow