Stewed rabbit with mushrooms
Instructions
Clean the mushrooms, raschiateli gently with a small knife and slice them. Season by Brown in a pan for 5 minutes, 10 g butter, 1 tablespoon oil, 1 clove garlic, salt and pepper.
Cut the Hare into pieces and wash and prepare all other vegetables. Prepare a mixture with the onion, garlic, celery, Rosemary and Sage leaf. In a saucepan, saute the chopped with 20 g butter, 2 tablespoons olive oil and diced bacon. Add the rabbit pieces, season with pepper and salt and flavored with thyme and the bay leaf.
Brown to moderate flame until the meat will not be developed on all sides well Golden. Then wet with wine and grappa, let it soften and add the broth. Cook on low heat, covered, for 2 hours. When 30 minutes are missing at the end of cooking, add the Hare mushrooms with their seasoning.
