RABBIT WITH WILD MUSHROOMS

 LA TORRE DEL VISCO - BOUTIQUE HOTEL  RECIPES

  

Ingredients for 4:

1          rabbit (1.2kg approx.) cut in pieces

200ml   dry white wine

300g     leeks (cleaned and sliced)

300g     onion (peeled and chopped)

8          carrots

200g     wild mushrooms

40g      mascarpone

1 head of garlic

1 litre of water

Extra virgin olive oil

Thyme, rosemary, bay leaves and chives (good sprig of each)

Salt and pepper to taste

Preparation:

Marinate the rabbit for 2 hours in the white wine, leeks, onions, garlic and herbs, olive oil, salt and pepper.

Transfer the rabbit and marinade to a good sized saucepan, bring to the boil, lower the heat and let simmer gently for about 40 minutes.

Take out the meat and seal the pieces in a frying pan in a little hot olive oil.

Strain the liquid from the marinade. Bring to the boil and add the mascarpone and beat until smooth.

Lightly sauté the wild mushrooms and season with salt and pepper.

Cook the carrots separately in boiling, salted water. Peel and cut in two lengthways.

In a casserole place the rabbit, carrots, mushrooms, add the liquid and serve with a sprinkling of chopped chives.



More info: (+34) 978 76 90 15/56 - torredelvisco@torredelvisco.com