Rabbit Lasagne Recipe

I didn’t exactly measure the quantities so good luck!
You need some time to cook the rabbit so you can debone it easily

1 rabbit
1onion
Handful of mushrooms (or other veg if you prefer - carrot maybe?)
250ml white wine
2 tsp flour

Lasagne sheets
White sauce and cheese to top

Cut the rabbit in to pieces (5 or 6 is traditional) and fry the pieces in oil until browned
Cook the pieces in white wine with the onion for perhaps an hour or maybe more until the meat comes of the bones reasonably easily.
Keep the cooking liquid
Debone the rabbit and shred the meat
Boil the bones up for another 30 mins or so in a bit if water (not too much as you don't want the meat mix to be too liquid
Chop the mushroom up reasonably small and fry.
Add a couple of tsp flour to the mushrooms and fry a little bit more
Add the cooking liquid and the stock from boiling the bones and stir until thickened. It shouldn't be very thick as the liquid will absorb in to the pasta anyway, but reduce a bit if too runny or add water is too thick.

Mix the meat in to the stock and season the mixture (salt and perhaps pepper)

Make it all in to a Lasagne!