Ingredients for 4 servings

  • 1 beautiful wild rabbit shot in the head cut into 8 pieces
  • For the marinade
  • 1.5 bottles of Cahors*
  • 2 sandy carrots cut into small dice
  • 1 yellow onion cut the same way
  • 15 g dried porcini mushrooms
  • 2 garlic cloves degerminated and crushed
  • 2 bay leaves
  • 1 branch fresh thyme
  • coarse salt and cracked pepper
  • 5 cl wine vinegar
  • Garnish
  • 200 g small button mushrooms, peeled quickly washed and cut into quarters
  • 100 g smoked bacon lardons blanched
  • 50 g flour
  • 400 g Soissons Beans*
  • duck fat
  • butter and sunflower oil