Rabbit ragout with sauce

Ingredients for 4 servings:

• 1 tbsp vinegar (wine vinegar)
• 1 kg game (back of hare, have the dealer chop it into 8 pieces)
• 1 large onion(s)
• 2 carrots
• 2 stalk(s) Celery
• 2 cloves garlic
• 2 slice(s) bacon, without rind
• 200 g mushrooms, fresh, mixed with porcini mushrooms
• 3 tbsp olive oil, cold-pressed
• Salt
• 2 sprigs rosemary
• 50 g butter
• 125 ml wine, red, dry
• 500 ml tomato(s), pureed
• 2 bay leaves
• Pepper, black from the mill

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Humidor leprechaun

Mix cold water and wine vinegar in a bowl. Place the rabbit pieces in the vinegar water for about 30 minutes. Remove the meat, rinse briefly, and dry. Peel the onion and cut into rings. Trim the carrots and celery, peel the garlic, and finely chop everything. Cut the bacon into 0.5 cm wide strips. Trim the mushrooms and roughly chop them. Heat olive oil in a large saucepan. Rub the rabbit pieces with salt and sear on all sides for about 15 minutes. Add the chopped vegetables and rosemary sprigs and sauté for about 5 minutes. Meanwhile, melt the butter in a pan. Then add the mushrooms and simmer for about 5 minutes. Pour 125 ml of red wine into the saucepan and evaporate uncovered over medium heat, turning the rabbit pieces several times. Add the mushrooms to the saucepan. Gradually deglaze the ragout with the passata and the remaining red wine, then add the bay leaves. Season with salt and pepper, cover, and simmer over very low heat for 1 hour until tender. Remove the rabbit pieces and rosemary sprigs. Arrange the meat on a warmed platter, drizzle with the sauce, and serve immediately.