Ingredients
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1 rabbit, cut into 6
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60 g flour
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salt & freshly ground black pepper
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30 g butter
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2 tablespoons olive oil
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2 slices bacon, diced
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1 cup dry white wine
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1/2 cup water
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1 tablespoon tomato paste
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1 sprig thyme
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1 bay leaf
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500 g button mushrooms
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extra butter
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extra oil
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2 tablespoons chopped fresh parsley
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10 small onions, peeled but a little root still attached
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1 garlic clove, crushed
Instructions
- Lightly coat the rabbit pieces in seasoned flour.
- Heat the butter and oil and fry the rabbit pieces until golden brown.
- Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
- Add the wine, water and tomato paste, stirring to combine and lift any brown bits off the bottom of the pan; add the thyme, bayleaf, garlic and season with extra black pepper.
- Return the rabit to the pan.
- Cover the pan and simmer about 1 hour or until the rabbit is tender.
- Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
- Add to the rabbit for the last few minutes of cooking.
- Remove the thyme and bayleaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.