Rabbit With Mushrooms

Preparation:

Preparation: Wash the rabbit and drain it. Finely chop the carrots, onion and celery, pour them into a saucepan with the butter and a few spoonfuls of oil and let them dry over low heat, stirring. Cut the rabbit into pieces, pass it in the flour and brown it in the vegetables. Salt and pepper it and, as soon as it turns golden, sprinkle it with half a glass of white wine. While the wine evaporates, peel the mushrooms, keeping them, as you prepare them, in water and lemon juice. Slice them, put them in a saucepan and turn them in the sauce. Finally, add the tomatoes previously blanched in boiling water, peeled and sieved and continue cooking over low heat, stirring occasionally, for about 45 minutes. If desired, drain the mushrooms from the sauce and pass the latter through a sieve.