Braised Rabbit with Mushrooms and Onions

Ingredients

• 1 rabbit
• 400 g Mushrooms
• 200 g bacon (sliced)
• 3 onions
• oil (for frying)
• 1 EL flour
• 250 ml white wine
• 1 herb bundle (e.g., thyme, rosemary, parsley)
• Salt
• Pepper (freshly ground)
• parsley (for garnish)

Instructions

1. 1.

   Step 1

2. 2.

   Wash the rabbit, cut into pieces and trim.

3. 3.

   Step 2

4. 4.

   Clean the mushrooms with a cloth.

5. 5.

   Step 3

6. 6.

   Peel and dice the onions. In a cast‑iron pot, slowly brown them in 2 EL oil until golden. While that cooks, slice the bacon into strips. Remove the onions from the pot and sauté the bacon strips in the same oil. Then remove them again.

7. 7.

   Step 4

8. 8.

   Add 2 EL oil to the pot, season the rabbit with salt and pepper, and sear it on all sides in hot oil until golden brown. Dust with flour and stir.

9. 9.

   Step 5

10. 10.

    Pour in the white wine, add the bacon and onions back, and toss in the herb bundle. Cover and simmer over low heat, stirring occasionally, for about 45‑55 minutes. Add a little water if needed.

11. 11.

    Step 6

12. 12.

    Meanwhile, slice half of the mushrooms. Remove stems from the remaining mushrooms and finely dice them. After about 30 minutes, add everything to the rabbit and continue simmering. Finally remove the herb bundle, season with salt and pepper, and serve garnished with parsley.