Cider Rabbit

Preparation:

Preparation: Heat the butter and oil in a saucepan, brown the rabbit cut into pieces, collect them on a plate and keep them aside warm. Put the sliced onion and the diced bacon in the cooking container and let them soften over low heat for about ten minutes. Sprinkle with flour, mix. Gradually pour in the cider and broth, bring to the boil. Return the rabbit pieces to the pan. Add the sliced mushrooms, the thyme, a piece of lemon peel, salt and pepper. Cover and cook over low heat for an hour. Eliminate thyme and lemon. Adjust salt and pepper. Serve immediately. Accompanying wines: Barbera Del Monferrato DOC, Montescudaio Rosso DOC, Montepulciano D'Abruzzo DOC.