Civet de lapin - French Rabbit Stew

French civet generally is a dish made of hare, red wine and the sauce of the animal's blood. However, it's possible to cook a simpler dish using rabbit marinated in wine, garlic and peppercorns. The recipe preparation is rather complex - the ingredient list alone can give you an idea: 1 Rabbit 1 Carrot, sliced 1 Onion, sliced 2 Cloves garlic, crushed 2 Whole cloves of garlic 20 Peppercorns 1 Bouquet garni * 1 pt Dry red wine 3 tb Cognac 1 tb Vegetable oil 3 oz Butter + 1 oz melted butter 3 tb Flour 2 lb red or white potatoes 36 Pickling onions 1 tb Sugar 5 oz Green bacon ** 1 tb Olive oil 8 oz large mushrooms 3 white bread crusts 3 tb Chopped parsley Salt and freshly ground pepper ___ * Bouquet garni consists of herbs including parsley, thyme, and bay leaf that are put into a cheesecloth bag to infuse flavor to the cooking stock ** Green bacon is unsmoked bacon, a rather old term still used in French cooking