1 medium rabbit
1 onion
A big huge slug of olive oil. 50ml maybe?
Mushrooms
Salt/pepper
200 ml white wine
100 ml stock
Put the oil in the pan and fry the onion gently. Add the rabbit and continue to cook gently. You don't want anything browning.
Add the white wine and cook for an hour. You can make the stock from offcuts from the rabbit and add later, or if you have it already add now.
10 minutes before you serve add the mushrooms. These are chanterelles.
Server with lovely fresh bread
These are new chicken shears for cutting up the rabbit. They were very good.
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