Take your rabbit legs, dry them thoroughly, and hit them with your favorite dry rub.
Brown in a skillet using your favorite oil/fat until you've got great color on them. Deglaze with bourbon!
Place the browned legs and skillet scrapings into your braising pan.
Add stock (I used wild hog bone broth), cabernet and worcestershire.
Add three bay leaves, three sprigs of fresh thyme, and rosemary.
Braise at 300 degrees (covered) for 4 hours, or until meat is soft and a fork passes through it with little to no effort.
While braising, chop carrots, shallots and potatoes, and place in a cookie sheet with baby bellas, and coat them all in olive oil, coarse sea salt, fresh cracked black pepper, and oregano.
Roast veggies while meat braises, until veggies are cooked well but not dry.
Once meat is done, remove meat from braising pan and whisk in flour sparingly until broth thickens. Place meat back in, and add veggies.
Place back in oven (covered) until it returns to a steady simmer.
Remove from oven, uncover, allow to rest for five minutes, and serve with a bold red wine!
