Rabbit - 680 g
Olive oil - 2 tablespoons
Bacon - 6 pieces
Butter - 1 tablespoon
2 onions (chopped)
2 stalks (chopped)
Garlic - 4 cloves (finely chopped)
Thyme - 10 sprigs
Parsley - 2 tablespoons
10 large mushrooms (cut in half)
6 small potatoes (cut into quarters)
White wine - ½ cup
Fry the rabbit in olive oil and place in a large bowl. In a separate pan fry the bacon and place the rabbit. In a frying pan, in which roasted bacon, melt the butter and saute the onion, garlic and celery. Add the thyme and parsley, put everything in a dish with rabbit, put the mushrooms and potatoes. Stir.
Put the entire mixture into a pot and pour wine. Close the lid and bake at 175 degrees for about 55 minutes.