Ingredients
 
1 young rabbit              2 glasses white wine
4 oz clarified butter       2 oz shallots
1 dessertspoon flour    1 teaspoon tomato puree
1/3 pt stock                  6 oz mushrooms
Chopped parsley          Seasoning

Method

Cut the rabbit into suitably sized pieces.

Heat the butter in a heavy pan and sauté the rabbit pieces and chopped shallots until nicely browned.

Work the flour into the fat in the pan, add the puree and, gradually, the wine and stock.  Season and simmer gently for an hour.

Slice the mushrooms, sauté them lightly in butter and add to the rabbit.  Simmer for a further 10 minutes.

Place the rabbit pieces in a serving dish.  Reduce the sauce to a syrupy consistency, adjust the seasoning and pour over the rabbit.

Garnish with the chopped parsley.

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