Rabbit with mushrooms

 

• 4 rabbit legs
• 300g mushrooms – sliced
• 1 red onion – chopped
• 1 ripe tomato – chopped
• 2 teaspoons pepper paste
• 3 cloves of garlic
• 1 small glass of white wine
• pepper
• chilli flakes
• freshly ground black pepper
• parsley
• 1 bay leaf
• a few walnuts
• salt
• extra virgin olive oil

• ---

  drizzle a drop of olive oil into a pan, turn the heat up high and seal the rabbit, brown on both sides, put aside

• fry the onion and garlic
• put the rabbit back into the pan, add the wine and cook for a minute until the alcohol burns off
• add the tomato, herbs and spices and some water
• cover and simmer slowly for about 30 minutes
• add the mushrooms and cook for a further 10-15 minutes
• meanwhile in the mortar, crush another clove of garlic, salt, fresh parsley and the walnuts
• add to the rabbit and mushrooms, add a couple of spoonfuls of liquid to make sure nothing remains in the mortar
• serve with broccoli al dente and basmati rice

All dished up