Ingredients
The following ingredients have 4 Servings
- 1 Rabbit
- 5.667 cups button Mushrooms
- 1.333 cups Bacon (in slices)
- 3 onions
- Oil (for frying)
- 1 Tbsp flour
- 1 cup white wine
- 1 bunch Fresh herbs (e. g. thyme, rosemary, parsley)
- salt
- freshly ground peppers
- parsley (to garnish)
Instruction
- Step 1
- Wash and joint the rabbit and trim off any fat.
- Step 2
- Clean the mushrooms by rubbing with a cloth.
- Step 3
- Peel and dice the onions. Heat 2 tbsp oil in a cast-iron pot and slowly fry the onions until golden brown. Meanwhile cut the bacon into strips. Take the onions out of the pot and fry the bacon. Then take out of the pot.
- Step 4
- Heat 2 tbsp oil in the pot. Season the rabbit with salt and pepper and brown the rabbit pieces on all sides over a fairly high heat. Sprinkle with flour and mix in.
- Step 5
- Then add the white wine, return the bacon and onions to the pot and add the bunch of herbs. Cover and cook over a low heat, stirring occasionally, for about 45-55 minutes. Add a little water if necessary.
- Step 6
- Meanwhile slice about half of the mushrooms. Remove the stalks from the rest of the mushrooms and dice finely. Add the sliced mushrooms, diced stalks and mushroom caps to the pot after about 30 minutes. Finally remove the bunch of herbs and season to taste with salt and pepper. Serve garnished with parsley leaves.
