Rabbit in cider
Instructions
In a saucepan heat the butter and oil, saucepan, heat the rabbit cut into pieces, collect them in a plate and keep aside to warm.
In a pan put the sliced onion, Diced Bacon and let soften at low heat for about 10 minutes.
Sprinkle with flour, stir.
Gradually pour in the cider and stock, bring to the boil.
Place the rabbit pieces in the pan.
Add the sliced mushrooms, thyme, a piece of lemon peel, salt and pepper.
Cover and cook over low heat for an hour.
Remove thyme and lemon.
Adjust salt and pepper.
Serve immediately.
Accompanying wines: Barbera Del Monferrato DOC, Montescudaio DOC, Red Montepulciano d'Abruzzo DOC.
