1 rabbit, cut into 5 or 6 pieces (or 4 rabbit legs)

1/4 cup (60 ml) butter

3 carrots, peeled and cut into 1/4-inch (1/2-cm) small cubes

1 onion, chopped

2 cloves garlic, chopped

1 tablespoon (15 ml) unbleached all-purpose flour

1/2 cup (125 ml) white wine

4 cups (1 litre) chicken broth

1 bay leaf

Salt and pepper

In a large saucepan or skillet with high edges, brown the rabbit in the butter. Season with salt and pepper. Set aside on a plate.

In the same saucepan, soften the carrots, onion, and garlic. Sprinkle with the flour and cook while stirring for about 1 minute. Add the wine and bring to a boil, stirring constantly.

Add the broth, bay leaf, and rabbit pieces. Bring to a boil, cover, and simmer over medium heat, for about 1 hour and 30 minutes. Remove the rabbit and bay leaf. Debone the meat and return it to the sauce. Adjust the seasoning.

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