Name: Marinated Rabbit Stew with Onions and Mushrooms
Total time: 45 min

Have fun preparing this mushroom dish!

For the marinade, remove the skin from the garlic and chop very finely. Pluck the thyme leaves from the branches. Chop the rosemary needles. Put all these ingredients in a large enough bowl with the olive oil, cognac, mustard and paprika and stir. Add the rabbit pieces and mix well. Cover and marinate for at least 3 hours, but preferably longer.

Soak the mange tout mushrooms covered with warm water for 1/2 hour. Drain and squeeze.

Boil about 2 liters of water. Pour in the shallots or sauce onions unpeeled and blanch for 1 to 1 1/2 min.

Drain and quench when cool. Cut the roots into small pieces and squeeze the onions out of the skin. Cut the shallots into halves or quarters according to their size.

Remove the rabbit pieces from the marinade and drain well. Season with salt and pepper. Heat a roasting pan until empty.

Sauté the rabbit pieces without adding any fat over medium heat until browned all over. Remove from the roasting pan.

Heat the olive oil in the roasting pan. Add the mushrooms and onions and sauté. Extinguish with port and white wine. Add the ragout pieces repeatedly. Add enough soup to cover about 3/4 of the meat. Cover the lid and simmer on low heat for 60 to 75 minutes. If necessary, add a little soup.

Knead the softened butter and flour with a fork.

Marinated Rabbit Stew with Onions and Mushrooms

Marinade:

For braising:

Instructions:

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