Rabbit Ragout

Season the rabbit stew, dust with flour. Heat butter (1) in casserole and brown rabbit stew, extinguish with Marsala. Fill up with soup. Add the bouquet garni (spiked onion, a peeled carrot, a small piece of celery). Cook in a heated stove (250 degrees) for about 60 minutes.

Remove the rabbit pieces from the casserole and keep warm. Pour the sauce through a sieve. Heat the butter in the frying pan, add the flour and stir well. Add the sauce and bring to a boil, stirring throughout. Add the cream and season the sauce.

Arrange the ragout pieces on a platter. Heat the butter in the frying pan. Add the mushrooms, bacon cubes and parsley and arrange over the rabbit ragout.

Pour the sauce lightly over it.

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