|1 rabbit cut into salted and peppered pieces|
|3 sliced carrots|
|1 onion, sliced|
|1 bottle of red wine|
|2 tbsp of olive oil|
|6 bacon slices, diced|
|1 garlic clove, crushed and chopped|
|12 small pearl onions|
|2 tbsp of flour|
|1 cup of veal stock|
|4 sprigs of parsley|
|2 sprigs of thyme|
|1 bay leaf|
|1 cup quartered button mushrooms|
|1 Tbsp of butter|
1- Marinate the pieces of rabbit, carrots and onions in the wine for 24 hours in the covered refrigerator.
2- Take the rabbit pieces into a bowl, the onions and carrots separately into other bowls. Keep the wine.
3- In a casserole dish over high heat, add the olive oil and cook the pieces of rabbit so that they brown. Reserve on a plate.
4- In the same casserole dish, add the bacon and onions from the marinade and the baby onions. Mix well so that the bacon becomes crisp. Put the fire down. Pour in the flour and mix everything together.
5- Add the wine and scrape everything off. Add the pieces of rabbit, garlic, celery, carrots, herbs and veal stock. Turn up the heat and when the mixture begins to boil, lower the heat and simmer for an hour and a half, covered.
6- About 30 minutes before the end of cooking the rabbit, in a pan over maximum heat, add the butter and cook the mushrooms, taking care to brown them. Add them to the casserole dish. Continue cooking.
7- Adjust the seasoning if necessary, add butter if you want a thicker sauce.
8- Serve the pieces of rabbit over pasta or with grilled vegetables.
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