Leg of Rabbit with Mushrooms RecipeOrigin: Italian Period: Traditional |
IngredientsThis recipe originates in Tuscany (the area neighbouring Pisa to be precise).
4 boned rabbit legs 
Leg of Rabbit with Mushrooms Preparation:Method:Dredge the rabbit legs in the flour to coat them. Add the oil to a casserole pan and warm until hot then fry the rabbit legs. Season with salt and pepper then when the rabbit has browned on all sides add the wine. Cover, reduce the heat to a simmer and cook the rabbit slowly for 30 minutes (adding a little stock every five minutes or so). Add any remaining stock, the calamint and the mushrooms, bring to the boil and cook, uncovered, for 15 minutes. Serve immediately. |
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