1 (3- to 4-pound) rabbit, cleaned and cut into 4 to 5 pieces
8 ounces thick-cut bacon, chopped
2 cups diced yellow onion
1 cup diced carrots
1 leek, chopped (white and light green parts only)
4 cloves garlic, minced
¼ cup all-purpose flour
3 cups dry white wine
2 to 3 cups chicken broth
2 tablespoons sherry vinegar
4 teaspoons chopped fresh thyme
2 teaspoons chopped fresh rosemary
1 dried bay leaf
1 teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup dried figs, halved
1 cup frozen pearl onions, thawed and drained
Mashed potatoes, to serve
Garnish: chopped fresh rosemary
Instructions
Sprinkle 2 teaspoons Cajun seasoning all over rabbit; let stand for 20 to 30 minutes.
Preheat oven to 400°.
In a cast-iron Dutch oven, cook bacon over medium heat, stirring frequently, until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in pot.
Add rabbit to pot, and cook over medium-high heat until browned, 5 to 6 minutes per side. Remove rabbit; let drain on a paper towel-lined plate.
Add yellow onion, carrots, and leek to pot; cook over medium-high heat, stirring occasionally, until softened, about 10 minutes. Add garlic; cook, stirring frequently, for about 1 minute. Add flour; cook, stirring occasionally, until flour is light brown in color, about 15 minutes. Stir in wine; cook until thickened. Return rabbit to pot. Add broth, vinegar, thyme, rosemary, bay leaf, salt, and pepper; bring to a boil over medium heat. Add figs, and cover with lid.
Bake for 1½ hours. Add pearl onions; cover and bake until rabbit is fork-tender, 20 to 30 minutes more. Discard bay leaf. Top with bacon, and serve warm with mashed potatoes. Garnish with rosemary, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/rabbit-au-vin/