Rabbit parmentier

09655 RABBIT?PARMENTIER? INGREDIENTS for 6 PEOPLE 2 rabbit 1, 5 kg, 1 lemon, 2 onions, 3 carrots, a stalk of celery green, 2 sprigs of thyme, Laurel leaf, 4 sugar cubes, 1, 5 l of white wine, 200 g butter, 4 tablespoons of olive oil, 750 g of mushrooms, 35 cl of cream, salt and pepper.

The EVE PROCEDURE: cut the rabbit into pieces, cleaned onions, celery, carrots and cut them into rings.

The vegetables then soak them in a bowl, add the rabbit, thyme, bay leaf, lemon juice and sugar; Let cool, pour the wine and cover the whole thing.

Let marinate for 24 hours.

L?NEXT DAY: drain and dry the rabbit pieces, brown them in a pan with 100 g of butter and oil, add salt and pepper; Add the marinade and cook for 1:0 and low heat 15.

Clean and cut into two mushrooms, sauté them for 10 minutes in 50 g of butter, 2 tablespoons lemon juice, 10 cl of marinade, salt and pepper.

Remove the rabbit from the Pan, reduce the cooking broth for 5 minutes and strain it.

Dry the saucepan and sauté 50 g of butter, add the cream and before the boil add the rabbit filtered broth and mushrooms.

Check the seasoning and simmer for 20 minutes.

Served with mashed potatoes.