8 rabbit thighs, skin on
Freshly ground black pepper
2 cups plus 2 tablespoons flour
2 tablespoons milk
12 ounces bacon, chopped
1 pint pearl onions, peeled
1 pound domestic cap mushrooms, thinly sliced
1/4 cup chopped shallots
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
2 bay leaves
3 cups fruity Riesling Wine
2 cups brown chicken stock
2 tablespoons butter
1 tablespoon finely chopped parsley
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