Summary

Ingredients

• 1 rabbit, (approx. 500 g), cut into 6 pieces
• 100 g pork belly, fresh, cut into strips
• 5 shallot (s), diced
• 100 g butter
• 2 glasses white wine, dry
• 1 glass bouillon, possibly from instant product
• 250 g mushrooms, small, fresh
• 2 cloves garlic, pressed
• 1 herb, tied in a bouquet (parsley, thyme, bay leaf)
• salt
• Black pepper from the mill
• 2 tablespoon, heaped crème fraîche

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Instructions

1. Salt and pepper the rabbit pieces on all sides. Heat half of the butter in a saucepan and fry the rabbit parts on all sides, remove and keep warm. Pour away the butter.
2. Heat the remaining butter in the saucepan, leave out the pork belly in it and sauté the shallots. Deglaze with wine and bouillon and season. Put in the rabbit pieces, the garlic cloves and the bouquet of herbs. Cover everything and cook on a low heat for about 1 hour. Add the mushrooms 15 minutes before the end of the cooking time. Take out the rabbit pieces and keep warm, remove the bouquet of herbs. Thicken the sauce with crème fraîche, add seasoning if necessary. Place the meat on a preheated platter and serve with the sauce poured over it.
3. Serve with boiled potatoes.