Rabbit thighs and mushrooms

Yields2 ServingsPrep Time25 minsCook Time35 minsTotal Time1 hr

If you prepare the dish of rabbit thighs in season, you can add some fresh mushrooms to enhance the whole dish. It will give it a unique taste of wilderness.

2 rabbit legs

2 carrots cut into slices

230 g can of sliced mushrooms

1 sliced onion

100 ml water

100 ml white wine

1 cube of veal stock

1 tsp parsley

Pepper

Fat

Put the instant pot in mode browning

Brown the rabbit legs in the fat 15 to 20 min

Once they are browned add the sliced onion

Stop the mode browning

Add the sliced carrots, mushrooms, veal stock diluted in white wine and water, parsley and pepper

Cooked quickly or under pressure 15 min

If the sauce is too liquid put the instant pot in mode browning

Serve with pasta (for 350g of pasta, add 500ml of water and cook under pressure 1min)

Nutrition Facts

Servings 2

Print Options:

Rabbit thighs and mushrooms