Rabbit with sage and mushrooms

Ingredients for 4 servings:

• 1 rabbit or equivalent number of rabbit parts: drumsticks, legs, etc.
• 1 small bunch of sage leaves
• 1 large onion(s)
• 1 ½ glasses of white wine
• 800 g mushrooms of your choice, e.g., brown button mushrooms and oyster mushrooms
• lard
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 3 hours 5 minutes

Cut the rabbit into pieces (front legs, back into slices, hind legs into two). If you only have legs, you don’t need to cut them any further. Cut a slit in the lower joint of the front leg so that the leg can be folded together. Tie a few sage leaves to each piece with string. Chop the onion. Heat a spoonful of lard in a casserole dish. Brown the rabbit pieces for 4 to 5 minutes over high heat, then set aside on a plate. Sauté the diced onions. Once browned, deglaze with 1.5 glasses of wine. Bring to a boil, add a glass of water, salt and pepper, and place the rabbit pieces in the stock. Add the mushrooms, cover, and simmer on low heat for 1.5 to 2 hours. Check the seasoning 20 minutes before the end of the cooking time and add 2 to 3 pinches of sage or fresh sage leaves to the sauce if necessary. Our rabbit pieces were tender as butter after two hours, and the mushrooms, surprisingly, weren’t overcooked or mushy! Serve with parsley potatoes or pasta. You can also add a vegetable prepared separately, such as leeks.