A delicious mushroom dish for any occasion!
1. rabbit rinse, dry. Divide into 8 pieces. Rub with salt and pepper. Heat 2 tbsp oil in a roasting pan. Brown the rabbit in it on all sides.
Sprinkle with flour and fry briefly. Extinguish with 1/2 liter water, wine and juice of one lemon while stirring. Bring to a boil and stir in the clear soup. Cover and steam in a heated oven (electric stove: 200 degrees / convection oven: 175 degrees / gas: level 3) for 1 hour.
Clean the mushrooms, rinse and cut into slices. Roast in 1 tbsp. hot oil, turning, for about 5 minutes. Season with salt and pepper. Clean the spring onions, rinse and cut into pieces. Rinse rosemary, pluck needles, perhaps chop. With spring onions and mushrooms after about half an hour to the rabbit form.
Remove rabbit and vegetables, keep warm. Bring sauce to a boil on the kitchen stove. Stir egg yolks with 2 tbsp hot sauce. Stir to remaining sauce form (do not make more!). Season to taste. Arrange everything and garnish with herbs and lemon. Serve with white bread or long grain rice.
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