Rabbit in Red Wine with Chanterelles from Sud de France by Caroline Conran

Ingredients

• 1 large wild or small domesticated rabbit, cut into pieces, keep the liver.
• 1 bottle red wine
• 2 tbsp red wine vinegar
• 1 large onion, sliced
• 1 shallot, sliced
• 1 large clove garlic, sliced
• 1 lemon, peeled and sliced
• 15 black peppercorns
• 4 bay leaves
• 4 sprigs thyme
• 2 sprigs rosemary
• 2 onions, chopped
• 1-2 tbsp flour
• 1 cube sugar
• salt, pepper
• 30 g butter
• 4 tbsp olive oil
• 1 clove garlic
• 150 g chanterelles or other small mushrooms
• 350 ml chicken stock