1 rabbit, cut into 6
60 g flour
Salt & freshly ground black pepper
30 g butter
2 tablespoons olive oil
10 small onions, peeled but a little root still attached
2 slices bacon, diced
1 cup dry white wine
1/2 cup water
1 tablespoon tomato paste
1 sprig thyme
1 bay leaf
1 garlic clove, crushed
500 g button mushrooms
2 tablespoons chopped fresh parsley
1. Lightly coat the rabbit pieces in seasoned flour.
2. Heat the butter and oil and fry the rabbit pieces until golden brown.
3. Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
4. Add the wine, water and tomato paste, stirring to combine and lift any brown bits off the bottom of the pan; add the thyme, bay leaf, garlic and season with extra black pepper.
5. Return the rabbit to the pan.
6. Cover the pan and simmer about 1 hour or until the rabbit is tender.
7. Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
8. Add to the rabbit for the last few minutes of cooking.
9. Remove the thyme and bay leaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over