Rabbit In A Wine, Bacon, Onion And Mushroom Sauce

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 1 rabbit, cut into 6
• 60 g flour
• salt & freshly ground black pepper
• 30 g butter
• 2 tablespoons olive oil
• 10 small onions, peeled but a little root still attached
• 2 slices bacon, diced
• 1 cup dry wine
• 1/2 cup water
• 1 tablespoon tomato paste
• 1 sprig thyme
• 1 bay leaf
• 1 garlic clove, crushed
• 500 g button mushrooms
• extra butter
• extra oil
• 2 tablespoons chopped fresh parsley

Recipe

• 1 lightly coat the rabbit pieces in seasoned flour.
• 2 heat the butter and oil and fry the rabbit pieces until golden brown.
• 3 remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
• 4 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.
• 5 return the rabit to the pan.
• 6 cover the pan and simmer about 1 hour or until the rabbit is tender.
• 7 meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
• 8 add to the rabbit for the last few minutes of cooking.
• 9 remove the thyme and bayleaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.