Civet de Lapin (Rabbit Stew with Red Wine)

Ingredients

• 4 tablespoons butter
• 3 tablespoons extra-virgin olive oil
• 6 pieces kidneys
• 5 pounds rabbits
• ground black pepper
• salt
• 1 yellow onion medium, peeled and finely chopped
• 4 cloves garlic peeled and minced
• 1 leek white part only, washed and trimmed
• 2 carrots peeled
• 1 turnip peeled
• 2 celery stalks
• 3 sprigs fresh rosemary
• 6 sprigs fresh thyme
• 1 bay leaf
• 3 1/3 cups dry red wine such as cahors
• 4 cups chicken stock
• 1 pound pearl onions peeled
• 1 tablespoon sugar
• 1/4 pound pancetta julienned
• 1 pound white mushrooms small

Nutrition

• Calories : 830 calories
• Carbohydrate : 29 grams
• Cholesterol : 340 milligrams
• Fat : 24 grams
• Fiber : 4 grams
• Protein : 96 grams
• SaturatedFat : 10 grams
• Sodium : 850 milligrams
• Sugar : 15 grams