Bra Size To Please A Man

Rabbit hunter


Preparation time: 45 minutes, cooking time: 50 min

Serves 6

1 rabbit cut into pieces with the liver and kidneys, 150 g smoked bacon, 250 g sliced mushrooms Paris, 250 g onions, 600g potatoes peeled and boiled in water, 15 cl dry white wine, 10 cl of fresh cream, 1 bouquet garni (parsley , bay, thyme), 4 tbsp. tablespoon oil, 20 g butter, 1 pinch of sugar, salt and pepper.

Bake 3 tbsp oil in a casserole. Make brown the rabbit pieces on all sides. Remove them and fry 150g of bacon and mushrooms. Return the rabbit. Deglaze with white wine. Add salt and pepper. Add the bouquet garni. Cover and simmer 45 minutes over low heat, turning pieces occasionally.
Peel onions. Put in a saucepan with butter, sugar, salt and pepper. Cover with water to cover. Cook over low heat until all water is absorbed and they are caramelized.
Add the cream rabbit cooked to thicken the sauce. Simmer for few minutes.
Sauté the potatoes in a pan with the remaining oil and bacon. Serve with onions and rabbits.