2 small rabbits (or 1 big one)
1 big onion sliced
4 sliced carrots
2 cups of sliced mushrooms
3 cloves of garlic thinly sliced
3 tbls of rosemary
½ Lemon or 3 tbls of white wine
The day before, the rabbits are washed well and cut into four or six pieces, sprinkled with salt and pepper, and left in the fridge to lose their
The following day, remove water, dredge in flour and fry in a little olive oil until brown. Remove the rabbit pieces and put them aside.
Stir fry onions, carrots, mushrooms and garlic for a few minutes. Remove excess oil.
Arrange rabbit pieces in pot, add fried vegetables, sprinkle the rosemary. Fill half the pot with water (even if all the pieces are not covered).
Bring to boil, then cover and lower the heat. Let simmer for 45 minutes to one hour. There should be around two cups of water left.
Finally add the lemon or wine.
Place rabbit in a plate and put the veggies around it. Sauce is served aside. If you prefer the sauce to be thicker:
Mix 2 teaspoonful of cornflour with a little cold water, add to sauce and cook, stirring all the time until the sauce thickens.
(The sauce doesn't have to be thick though).