Rabbit Cacciatore With Mushrooms

Preparation:

Preparation: Cut the rabbit into pieces, then cut the carrot, celery and onion into strips. Sauté the vegetables in a pan with 3 tablespoons of oil. Add the meat and brown it, then sprinkle with the flour. Peel and cut the mushrooms into strips and sauté them in another pan with 2 tablespoons of oil and the peeled and lightly crushed garlic. Add the mushrooms to the meat, pour over the white wine and let it reduce by half over high heat. Sprinkle with the tomato puree and broth; add salt and pepper, cover then cook for about 1 hour. Serve piping hot, sprinkled with chopped parsley.