Rabbit ragout

• Gut the rabbit.
• Cut it into portions to make the ragout.

For this recipe, you will need to make the following preparations:  

• White stock.
• Tomato sauce.
• Cut the vegetables (garlic, carrot and onion) into brunoise and sauté.
• Then boil a carrot (cut into cubes) along with the peas.
• Sauté and fry the potatoes.
• Sauté the red pepper.

How to prepare the rabbit:

• Season and brown and set aside.
• Add to the same pot the sautéed vegetables, rabbit, white wine, white stock and tomato sauce. Make sure that the white stock slightly covers the rabbit.
• Let it cook until the rabbit is cooked through.
• If the ragout is not thick enough, you can use cornstarch (dissolved in some water) to thicken it.
•  For the side dish:
• Add the mushrooms and the red pepper to the ragout 10 minutes before serving.
• Then the boiled peas and carrots.
• Lastly, add in the fried potatoes.