By Natacha Dubé

One special family occasion, my mom and I decided to bring an old recipe from grandma's cookbook back to life. Guided by mom's vivid memories of how it was cooked and tasted "back then," we stirred, laughed, and—voila!—the same heartwarming flavours and aromas brought nostalgia right to our table.

Ingredients:

• 3 lbs rabbit
• 1/4 cup butter or margarine
• 1 cup flour
• 1 cup chicken broth
• 1 medium onion, thinly sliced
• 1/2 tsp dried parsley, or 1 tbsp fresh parsley
• 1/2 tsp dried thyme, or 1 tbsp fresh thyme
• 1 - 2 bay leaf
• salt and pepper to taste
• 8 oz package of fresh mushrooms, sliced and fried

Directions:

1. Preheat the oven to 280ºF. In a heavy saucepan, melt butter or margarine over low heat and let it brown slightly to add a rich, toasty flavour.
2. Coat the rabbit pieces in flour and brown them in the melted butter or margarine, placing the finished pieces on a separate plate while you continue to fry all pieces.
3. Turn off the heat, add the onions, spices, broth, and rabbit to the same pot. Cover and cook in the oven at 280ºF for about 1 hour and 45 minutes to 2 hours.
4. Slice and fry the mushrooms and set aside, adding them 15 minutes before the end of cooking.
5. Serve with mashed potatoes and vegetables.