Ingredients:
1 rabbit
1 litre of broth of chicken
4 shallots
2 carrots
1 leek
1 onion
1 bunch of herbs,
1 shot of Brandy
100 ml of white wine
3 tablespoons of mustard of Dijon
300 g mushrooms
2 tablespoons butter
Juice of half a lemon
Elaboration:
Cut the rabbit in pieces and season it. Gilded with olive oil and a tablespoon of butter. Put it in a casserole.
Add the shot of brandy in the same oil we've used, and leave to evaporate the alcohol. Add the shallots and onion cut into small squares. Add them to the casserole.
Remove the fat from the pan and add the remaining liquid to the casserole along with the white wine. Cook for a few minutes and reduce the fire in half. Add the broth, the carrots and the leeks together with bouquet of herbs. Cook in the covered casserole for one hour over low heat.
Clean the mushrooms and cut them. Cook for a few minutes in a covered pan with a tablespoon of butter, a squirt of lemon and salt.
Separate the rabbit from the rest and add the mustard, season it and cook for about two minutes. Blend the sauce.
Put the pan into the fire and add the rabbit and the mushrooms. Cook for a few minutes.
Font: Fuente: http://www.lasrecetasdemanu.com
