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Rabbit with cider and mushrooms

Ingrédients

1 rabbit
3 onions
2 garlic cloves
200 g of mushrooms
50 g of butter
500 ml dry cider such as our Pacory farmhouse cider
½ teaspoon of flour
Salt & Pepper

Présentation

1Cut your rabbit into pieces.
2In a frying pan, melt the butter and brown the onions. Once melted and tender, remove the onions and cook the rabbit pieces over medium heat.
3Add salt and pepper and brown the sides.
4Then add the mushrooms and pour in the cider so that your rabbit can soak up the juice for 55 minutes.
5At the end of the cooking time, add the onions which have been cooked and set aside.
6Serve with rice, vegetables or potatoes according to your taste.
7Enjoy your meal!

Let yourself be enchanted by the sweetness and comfort of this food and wine pairing, a rabbit with cider and mushrooms accompanied by our favourite Languedoc wine, Les Terrasses du Larzac vinified by the Gilbert et Gaillard family. The nose is Mediterranean with hints of garrigue, spices and stone fruits. The palate is nicely structured, fresh and has the same generous aromas as the nose. This red wine will bring all the character to the rabbit and will underline the unctuousness of its mushroom accompaniment.

https://www.cuisineactuelle.fr/recettes/lapin-au-cidre-et-aux-champignons-237400

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