Lapin aux Pruneaux

Method

1. Cut the bacon into lardons and render them in a wide skillet over medium heat for about 5 minutes until the fat is released and the pieces begin to crisp.
2. Add the rabbit to the pan and sear it alongside the bacon, turning occasionally, for approximately 8 minutes until golden brown on all sides.
3. Pour in the white wine and scatter the thyme over the rabbit and bacon, allowing the wine to deglaze the pan and reduce for about 3 minutes, scraping up any browned bits from the bottom.
4. Reduce the heat to low, pour in the heavy cream, and stir gently to combine all the pan juices into a cohesive sauce.
5. Cover the skillet and braise the rabbit in the cream sauce over low heat for 15 minutes until the meat is cooked through and tender.
6. Remove the lid and simmer uncovered for a final 5 minutes to allow the sauce to thicken to a velvety, coating consistency before serving.