Young Wild Rabbit Sauté with Mushrooms

Ingredients

• 1 young wild rabbit
• Butter
• Seasoning
• White wine
• Clear sauce Demi-glace
• 1 bouquet garni
• 250 grammes raw mushrooms

Instructions

1. Cut up the young rabbit, season it and colour it in butter.
2. Deglaze with white wine and reduce.
3. Add clear sauce Demi-glace up to the height of the pieces, and a bouquet garni.
4. At two thirds of the cooking, move the pieces of rabbit into another saucepan.
5. Cut 250 grammes of raw mushrooms into quarters, toss them in butter and add them to the rabbit.
6. Complete the cooking.