How to make
The rabbit is skinned and cleaned from the viscera, washed with cold water and soaked for 3 to 5 hours in cold water. Then pour in the marinade, which is made with vinegar, water, black pepper and bay leaf, and leave it for 12 hours (if young) or 24 hours (if old).
If the rabbit is very young, do not marinate. After removal from the marinade, the rabbit is washed thoroughly with cold water and cut into pieces, then fried in preheated oil. In the same fat, the rabbit is stewed, by adding successively chopped onions, diced carrots and celery, tomato paste and flour. Pour the wine and some warm water in.
Add the julienned mushrooms, cleaned shallots, diced bacon, bay leaf, slices of lemon, black pepper and salt to taste. Top with fried meat.
Seal off the lid of the pot and put the stew dish in the oven for 1 and 1/2 hours.
