- 1 rabbit cut into pieces.
- 300 g mushrooms.
- 50 cl chicken stock.
- 5 tablespoons of white wine.
- 1 onion.
- 2 teaspoons of lemon juice.
- 2 teaspoons of tomato paste.
- 1 tablespoon of oil.
- 50 g butter.
- salt, pepper.
Season the rabbit, chop the onion menu .
Heat oil and butter in a large pot, brown the rabbit y (4 min), remove. .
Saute onion (5 min), add broth, wine, tomato paste .
Bring to boil, stirring ..
Add the rabbit, season, simmer over low heat, covered (1h to 1h30) .
Stir from time to time .
Sauté mushrooms (sliced) apart in butter (1 min), add lemon juice, salt ,
pepper, stir (wooden spatula!) a few minutes .
Adjust the seasoning of the sauce and serve hot rabbit drizzled sauce and dotted mushroom .