Preparation time: 50 min.
Servings: 4
INGREDIENTS
2 rabbits
1 lb of potatoes
1 lb of saffron milk caps
1 onion
2 green peppers
1 bulb of garlic
5 thimbles of white wine
1 bay leaf
3 peppercorns
Parsley
Water
4 dl of oil
Salt
PREPARATION
Fry the garlic, onion and green peppers lightly in plenty of oil.
When everything is browned, remove half into a mortar.
Fry the rabbit liver and add to the mortar with a little of the coriander.
Crush everything with a few peppercorns and reserve.
Chop the rabbit, season it and fry in the oil.
Remove most of the oil and soak with 1/2 L of red wine and water.
Cook until the rabbit is tender, add water if necessary.
Add the potatoes, saffron milk caps and the mash. Allow cooking until the potatoes are cooked.
Rectify the salt
