Rabbit with Mushrooms
This braised rabbit with mushrooms came to us all the way from Greece. The rabbit portions are simmered until tender with thyme and a knob of butter, and whole mushroom caps go in just before the end so they don't fall apart. Serve the meat topped with olives, with colourful rice and vegetables on the side.
Total: 1 h 30 min
Servings: 4
Method
01.
Brown the cleaned rabbit portions in hot oil, add a little water, season with salt and thyme and simmer until tender.
02.
Clean the mushrooms and add the whole caps to the meat together with a knob of butter just before the end. Be careful, the mushrooms should not overcook!
03.
Arrange the tender rabbit portions and mushrooms on plates and surround them with olives. Choose the ones you like best. Rabbit with mushrooms is delicious with colourful rice and vegetables.
