Ingredients for 4 people:
1 rabbit ( 1,2 kg )
1 kg Pleurotus
100 gr. Sliced bacon
1 parsley sprig
1 bay leaf
white wine vinegar
70 gr. butter
dry white wine
Slice the rabbit into pieces and put them into a pot with some spoons of vinegar. Let them lie for 10 minutes, then wash and dry.
Wrap every piece of rabbit with a slice of bacon. Then stick them together with a toothpick.
Melt the butter in a large pot, add rosemary, bay and pieces of meat. Let them brown adding salt and pepper. Sprinkle with white wine, then let the rabbit cook over low heat for half an hour.
Clean, wash and cut mushrooms into small pieces, adjust salt to taste and cook for a 30 further minutes.
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