How to make
Finely chop the onion and garlic and stew them for 5 minutes in olive oil.
Meanwhile, cut the sausage and bacon into cubes and place them in with the onion. Cook for another 8 minutes over medium heat.
We will need the rabbit to be into pieces of approximately 1.6″ (4 cm), so it is best to chop it in advance, when you buy it at the butcher's shop, or to cut it with a special kitchen ax, but being careful not to break the bones too much, so that small pieces of them do not accidently fall into the dish.
Put the pieces of meat with everything else on the hob and fry them for 5 minutes, while stirring occasionally.
Add the salt, grated tomatoes, wine, brandy, black pepper and thyme. Cook with the lid open for 2 minutes, then cover the pan and allow it to stew for 20 minutes.
Clean the field mushrooms by peeling them thoroughly without washing them, so that they do not absorb water. You can only rinse them quickly and then dry them.
Cut them into quarters and add them to the dish. Cook again with the lid closed for another 20 minutes. If desired, you can add a little water, in order to have more sauce.
Serve the finished hunter's rabbit stew hot, sprinkled with fresh parsley.
Enjoy your meal!
