Stewed quail with mushrooms and raisins

STEWED QUAIL with 09752 MUSHROOMS and grape INGREDIENTS for 4 PERSONS 4 fillets of Hare, 25 cl of red wine, 2 Bay leaves, 400 g of wild mushrooms, onion, 2 carrots, a stick of celery green, quail, 4 4 tablespoons flour, 4 tablespoons of olive oil, 50 g of smoked bacon, 4 cloves, 100 g of white grapes, 4 slices country bread, salt and pepper.

Marinate the fillets of Hare with wine and a Laurel leaf, for an hour in the refrigerator; drain on absorbent paper towel and strain the marinade.

Clean the mushrooms and cut them into strips.

Peel and chop the onion; Peel and cut the carrots into rings; clean and slice the celery.

Flour, finally, quail and Hare.

In a saucepan, Brown the meat in oil and keep aside.

Instead, you find the onion, carrots, celery and Bacon, simmer for 5 minutes, add the mushrooms, the remaining bay leaf and cloves.

Continue cooking for another 10 minutes, add the marinade, quail, rabbit fillets, salt and pepper and let simmer for an hour and a half, fresh focus.

5 minutes before the end of cooking, spread the grapes and toasted bread.

Serve very hot with the accompanying bread.