Bine's braised rabbit

Ingredients for 4 servings:

• 1 rabbit(s), ready to cook
• oil
• ½ liter white wine or white grape juice
• ¾ liter of water
• 8 tbsp lemon juice
• 4 tsp broth, granulated
• 300 g mushrooms, white
• 300 g mushrooms, brown
• 3 bunch of spring onions
• 3 sprigs rosemary
• 3 garlic cloves
• Flour
• salt and pepper
• Fresh herbs for garnishing
• 1 lemon(s) for garnish

Instructions

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

Wash the rabbit and pat dry. Cut into 8 pieces. Rub with salt and pepper. Heat oil in a roasting pan and brown the rabbit all over. Sprinkle with flour and continue to cook briefly. Deglaze with water, wine and lemon juice, stirring constantly. Bring to a boil and stir in the stock. Cover and simmer in a preheated oven (electric oven: 200°C / fan oven: 175°C) for about 1 hour. Clean, wash and quarter the mushrooms. Clean and wash the spring onions and slice into rings. Wash the rosemary and pick off the needles. Crush the garlic. Add everything to a pan with hot oil and fry for about 5 minutes, turning occasionally. Season with salt and pepper. After about 30 minutes, add to the rabbit. When the meat is tender, remove it with the vegetables and keep warm. Bring the sauce to a boil on the stove and season to taste. Serve everything and garnish with fresh herbs and lemon wedges. Serve with rosemary potatoes, fresh white bread, or risotto.