Tomato puree

Preparation:

Preparation: Heat the oil and butter, add the rabbit cut into pieces, salt and pepper and brown on each side. Add the chopped onions, pour in the wine, let it evaporate, cover and cook over low heat for 30 minutes. If necessary, add a little broth. Add the mushrooms, let them infuse, add the tomato and cook for another 30 minutes. Serve hot.