Velvety rabbit with mushrooms

Sub-Titulo
  • Preparation Time

    50 min
  • Cooking Time

    1 h 30 min
  • Serves

    4

Ingredients

  • 1 rabbit
  • 1 dl olive oil
  • 120g carrot
  • 100g leek
  • 10g parsley
  • 2 garlic cloves
  • 100g onion
  • 50g celery
  • 50g flour
  • 1 fresh thyme lock
  • 60g butter
  • 1.8l water
  • 1 dl cream
  • Salt and pepper, Q.B.
  • 100g shimeji mushrooms

Step by step

  • Step 1
    Heat the oven to 200º.
  • Step 2
    Cut the aromatic vegetables regularly.
  • Step 3
    Place the rabbit legs on an oven tray, add the vegetables, the oil and season with salt and pepper.
  • Step 4
    Place in the oven until golden in color and the meat is cooked.
  • Step 5
    Shred the meat and reserve.
  • Step 6
    All the vegetables are placed in a pan of water, in order to produce a broth, to make the velvety.
  • Step 7
    In another pan over the heat, put the butter to melt and add the flour. Wrap the mixture and, little by little, wet it with the rabbit broth.
  • Step 8
    Cook over low heat until it reaches a creamy velvety. At the end, add the cream and rectify seasonings.
  • Step 9
    Garnish this velvety with the reserved rabbit, sautéed shimeji mushrooms and cherry tomatoes

Necessary equipment

  • Forno