Rabbit chasseur with mushrooms

Описание: Hello everybody and welcome back to Cucinaconoi. Today I propose you the recipe of the rabbit chasseur. With this recipe you can also prepare chicken and lamb. The recipe depends on the Italian region, for example in northern Italy they use celery, carrots and onion, peeled tomatoes and occasionally also mushroom. In opposite in the center of Italy they have a "plain recipe": they prepare it with a lot of herbs, such as rosemary, sage and abundant garlic, and they sprinkle with white wine and vinegar, and some recipes includes 2-3 fillets of anchovies. For what concerns Southern Italy we have a more structured recipe, which includes celery, carrots and onion but sometimes also tomatoes, capers and olives. The recipe I'll prepare for you today is the Northern Italy one, that for 4 people includes: a rabbit of about 1 kilo, some broth, an onion, two cloves of garlic, a stick of celery, a carrot, 300 grams of champignones mushrooms, a bunch of parsley, a spoon of flour, 20 grams of minced lard or bacon, if you prefer, 4 peeled tomatoes, a glass of white wine, salt, pepper and extra virgin olive oil. To flavor it we can add a leaf of sage or a bunch of rosemary. Let's start cutting the rabbit into pieces. After having eliminated the head we do the same with the offal, so we turn the rabbit upside down and we cut the legs first/ and then we make a higher cut on the shoulders. At this time we can divide another time in two parts and this one in four parts. If you prefer smaller pieces you can keep on cutting. Let's divide another time this part of the leg, when they are big we can cut them in half. After having cut the rabbit in pieces we can wash it and we dry it well with a dishcloth; so we mince the onion, a half of the celery and the carrot and we start cooking the rabbit. We will take care of the other vegetables, mushrooms, carrots and celery, during the rabbit cooking. We heat two spoons of oil up in a pan and we sprinkle the rabbit with a bit of flour. / Then we put it in a pan to pan fry. We add the bunch of rosemary, two leafs of sage and the clove of garlic. So we let pan fry also the other side. Then we turn off and take the rabbit off. In the same pan we add another spoon of oil, then we add the lard and we let it melt. We add the celery, the carrot and the onion. Once the gravy lightly fries we add another time the rabbit into the pan and we let it become tasty for a couple of minutes on a high gas . We finish with the white wine and we let it completely evaporate. Then we add the peeled tomato after having pressed them with a fork and we add a wooden spoon of broth; we add salt and pepper and we let it cook with a lid for about twenty minutes. If necessary, every so often we can add some broth. At this point we can cut the vegetables. After having peeled the carrot and eliminated the celery filaments, we slice it obliquely. So we can add them to the rabbit. While it is cooking we can keep on cooking, we can cut the mushrooms and mince the parsley. After twenty minutes we can add the mushrooms to the rabbit; we stir and we add some salt, parsley and broth to flavour the mushrooms. We complete our cooking without the lid and, after other 30 minutes, our rabbit is ready, so we can serve it. Keep in mind that you will need about 50 overall minutes of cooking. You can add a sprinkle of minced parsley. The rabbit chasseur is very good with polenta, purée, French beans and other side dishes. If you want your rabbit to have a more delicate flavor, you can put it to soak for 30 minutes before cooking it in water and vinegar. Bye from Sonia, thank you for paying attention and see you to the next recipe.