Braised rabbit with porcini mushrooms

Name: Braised rabbit with porcini mushrooms
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 30 g dried porcini; 1 Garlic clove; 1 Organic Lemon; 1 (approx. 1.4 kg) skinned rabbit; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g Butter or margarine; 20 g Flour; 250 ml Vegetable broth; 50 ml White wine; 6 Stem(s) Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

30 g dried porcini
1 Garlic clove
1 Organic Lemon
1 (approx. 1.4 kg) skinned rabbit
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g Butter or margarine
20 g Flour
250 ml Vegetable broth
50 ml White wine
6 Stem(s) Parsley

Directions

1
Soak porcini mushrooms in 250 ml cold water for about 1 hour. Peel garlic and press it through a garlic press. Wash lemon hot, grate dry and cut into thicker slices. Drain the porcini and pass the water through a fine sieve. Cut the mushrooms into small pieces
2
Heat the oil in a frying pan. Fry the rabbit parts all around, turning them and season with salt and pepper. Remove the rabbit. Melt the fat in the roaster and stir in the flour. Slowly stir in stock, white wine and soaking water of the mushrooms. Put porcini, garlic and rabbit into the roaster, season with salt and pepper. Cover and let braise at medium heat for about 1 1/4 hours
3
Add lemon slices to the meat about 30 minutes before the end of the cooking time. Wash the parsley, shake dry and cut the leaves into fine strips. Season the sauce to taste again, then add the parsley. Noodles or potatoes taste good with it
4
Waiting time approx. 1 hour