Lindsay Dawn Mckenzie The Sport

aromatic marinade

Ingredients: 1 rabbit

1.5 to 2 kilos

salt and pepper 1 tablespoon dried rosemary
4 tablespoons olive oil 5 cloves garlic


1 green onion 1 red pepper 1
cup dry white wine
2 cups vegetable stock 250g mushrooms


Preparation

Bucking the rabbit and cut it into a fountain.
Season with salt and pepper to taste, sprinkle rosemary.
Let set for 1 hour. Heat
disk. Place in oil and garlic cloves in half.
When they are browned, discard. Have
disk rabbit and brown on both sides.
Add the onion cut into rounds and pepper.
Pour the wine, while stirring, and let it evaporate.
Pour a little broth and simmer for 30-35 minutes.
Check the seasoning, add the sliced \u200b\u200bmushrooms and complete the cooking for 10 minutes.
Serve the rabbit with mushrooms and sauce.