Rabbit cacciatore (5)
Instructions
Clean the rabbit, cut into pieces, cover it with wine, add an onion, carrot and celery, sliced, bay leaf, juniper berries, pounded a few grains of crushed pepper and a pinch of salt; Let marinate for a whole night.
When Cook drain the rabbit from the marinade and wipe dry; chop the bacon, put it in a pan with two or three tablespoons of olive oil and Brown the rabbit over high heat.
Add salt, pepper, add the remaining onion and chopped shallots, cognac and allow it to evaporate (heat the cognac before and it becomes inflamed).
Sprinkle with a little wine, salt, pepper, add chopped ham, sliced mushrooms, thyme and continue cooking at medium heat.
Chop the rabbit liver with garlic and add it to the rabbit a few minutes before removing from heat.
Separately fry the bacon with half of the butter.
Drain the rabbit pieces on a serving dish; join the cooking sauce and the remaining butter, pour over the rabbit, Sprinkle chopped parsley and garnish with slices of bacon.
