Rabbit cacciatore with mushrooms
Instructions
Cut the rabbit into pieces, then cut strips in the carrot, celery and onion.
Saute the vegetables in a pan with 3 tablespoons of olive oil.
Add the meat and Brown it, then sprinkle with the flour.
Peel and cut into slices mushrooms and let them jump in another pan with 2 tablespoons of olive oil and garlic peeled and lightly crushed.
Add the mushrooms to the meat, wet with white wine and let it reduce by half to flame.
Sprayed with the tomato paste and broth; Add salt and pepper, cover and cook for about 1 hour.
Serve hot, sprinkled with chopped parsley.
Ingredients and dosing for 6 persons
- 1 rabbit from 1400 g
- 400 g of mushrooms
- 100 g of tomato paste
- 1 carrot
- 1 stalk of celery
- 1 onion
- 1 clove of garlic
- 1 tablespoon of chopped parsley
- 1 tablespoon of flour
- 1 ladle of broth
- 1 glass dry white wine
- 5 tablespoons of olive oil
- Salt
- Pepper