Drive away with green broad beans and ricotta
20 recipes
Rabbit with cardoncelli mushrooms
ingredients
servings
4
Rabbit
600 grams
Cardoncelli mushrooms
400 grams
Extra virgin olive oil
20 grams
Red wine
200 grams
Onion
40 grams
Lemons
1 unit
Type 0 wheat flour
2 spoons
Vegetable broth
200 grams
Dry rosemary
1 teaspoon
Fresh sage
1 teaspoon
Laurel
1 leaf
Pepper
to taste
Salt
to taste
second courses from Italy
Rabbit with cardoncelli mushrooms
Rabbit with cardoncelli mushrooms
ready in
1 hour 45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Rabbit meat has a low sodium content, abounds in potassium and therefore excellent for fighting muscle fatigue. It also has a low cholesterol content and a high protein content!
preparation
step 1
Boil the whole mushrooms or large pieces in a container for a few minutes over a high heat. Drain and set aside.
step 2
Brown an onion, garlic, rosemary and bay leaves.
step 3
After having emptied the rabbit's entrails, wash it with water and salt, put it in a saucepan to macerate in wine and lemon slices for more than three hours.
step 4
Then dry it, flour it and arrange it with mushrooms and marinating in a pan.
step 5
Allow the wine to evaporate over low heat and continue cooking for an hour, adding some vegetable stock. Turn everything often, paying attention not to mushroom the mush. Serve hot together with the sauce.
