Rabbit Stew

For the rabbit stew, roll the rabbit pieces in flour and roast them all around in hot olive oil in a frying pan until they are cooked. Remove and keep warm.

Fry the bacon, leek and carrot in the same oil for 6 minutes. Pour the wine and let it evaporate slightly. Next, add the mushrooms cut into large pieces.

If necessary, add beef broth. Cook the mushrooms for 10 minutes, stirring occasionally. Return the meat to the roasting pan and heat through.

Season with salt and freshly ground pepper and bring to the table.

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