Rabbit with Mushrooms and Thyme | dish » Dish Magazine
Rabbit with Mushrooms and Thyme
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Cooking tools:
- Butcher's twine
- Saute pan
- Plate
- Chef's knife
- Cutting board
- Stove
- Spoon
- Food processor
- Measuring cup
- Measuring spoon
- Warm serving dish
- Serving platter
- Mixing bowl
- String
- Fine-mesh sieve
Ingredients
- 1 fresh rabbit
- sea salt
- freshly ground pepper
- 3 tablespoons olive oil 2 onions, chopped
- 150 grams streaky bacon, chopped
- 2 cloves garlic, sliced
- 250 grams button mushrooms, sliced
- 500 ml dry white wine
- 3 bay leaves
- large sprig of thyme
- 2 chicken livers
- 2 tablespoons seed mustard
- 2 tablespoons fresh thyme leaves
- 1/3 cup fresh breadcrumbs
- 2 tablespoons chopped flat-leaf parsley
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