Recipe: Rabbit Casserole with Preserved Lemons

1 In a large casserole, pour 2 tablespoons of olive oil then when hot brown your rabbit pieces, salt lightly and pepper, then add your vegetables shallot, carrot, thyme, 1 clove garlic cut in half, and the lemon slices, lower the heat, cover and let sweat for 7 to 8 minutes like this.

2 Preheat your oven to 190°C (375°F) (gas 6+)

3 Once your rabbit has sweated well, sprinkle the 3 tablespoons of cornstarch, stir with a spatula to coat everything, then moisten with the cream and apple juice do not salt, only pepper, add the olives then bring to a boil and place in the oven for 35 minutes of cooking.

4 Meanwhile drain your mushrooms by running a little cold water over them, then in a pan pour 1 tablespoon of olive oil and the 2 ½ cloves of garlic, when they have browned add your mushrooms and sauté them salted and peppered for 5 minutes, then turn off the heat and cover.

5 Test the doneness of your rabbit (in the thighs) then remove it from the oven, transfer it to a shallow dish, reduce the sauce a little if you think it necessary, coat your pieces with the small sautéed straw mushrooms around.

As you will have noticed, in this recipe very little salt because the preserved lemons are already salty enough.

As for the straw mushrooms* that are often found in Asian shops they don't have too pronounced a flavor which is why we add the garlic clove when sautéing, however I really like finding their very firm texture in the mouth you can moreover replace them with small cepe heads or tiny button mushrooms.