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Rabbit Marengo

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Roasted portions of rabbit, covered with wine, smothered with mushrooms and tomato puree.

Ingredients:

Rule for 4 servings: 4 pcs rabbit legs 3 pcs shallots 1 bunch fresh parsley 300 ml white table wine 300 g mushrooms 4 tbsp oil 2 tbsp tomato puree 1 tbsp smooth flour ground white pepper water salt

Procedure:

1. Leave the rabbit thighs whole, or you can also debone them, rinse, dry and salt the meat
2. Heat the oil in a large pot and fry the rabbit portions on all sides, as soon as they start to turn golden, sprinkle them with the prepared chopped parsley and shallots and fry them for a while, finally dust the meat with flour and fry again
4. Season the rabbit legs to taste, preferably with freshly ground white pepper, pour in the wine, cover and simmer, on a medium heat source, until semi-soft, basting the meat occasionally with warm water during the simmering process
5. After about 60 minutes, add the cleaned sliced mushrooms and tomato puree to the thighs, stir in 2 tablespoons of water, and simmer together for another 15 minutes.

Recommendation:

A suitable side dish for Marengo rabbit is boiled potatoes or rice.