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INGREDIENTS
1 rabbit
100 g of mushrooms
4 fried bread toasts
8 onions
1 bell pepper
1 sprig of thyme
1/2 liter of white wine
2 cloves of garlic
1 tablespoon of chopped parsley
1/4 liter of tomato sauce
peppercorns
oil
Salt
ELABORATION

The clean rabbit is cut into regular pieces and sautéed in a saucepan with a drizzle of oil until all the pieces are slightly golden.

Then, the sliced ​​mushrooms are added and left to cook for five minutes.

After a time, pour the wine and water to cover it, put the peeled and whole onions, and season with salt.

In the mortar, the fried bread, the garlic, two peppercorns, and the rabbit’s liver are crushed until a paste is formed.

It is added to the casserole along with the thyme sprig, the tomato sauce and the pepper cut into strips.

Cook over low heat until tender.

At its point, it is sprinkled with chopped parsley and served piping hot.

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