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Roast rabbit

Difficulty: Medium Doses: for 4 people

1 rabbit weighing approximately 1 kg cut into pieces,

100 g of type 00 flour,

80 g of butter,

100 g of dried mushrooms,

1 onion,

1 clove of garlic,

4 glasses of white wine,

2 leaves of laurel,




For the sauce:

200 g of sour cream,

1 teaspoon chopped parsley,


½ nut for broth.


The preparation of rabbit does not in fact present typical recipes, but rather common to all European gastronomy. The roast cooking was usually reserved to the wild rabbit, now practically unobtainable. The important thing is to cook it over a moderate flame until all the mood emitted by the meat has evaporated.

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