Rabbit with Porcini Mushrooms
Rabbit and porcini mushrooms provide complete protein, while vegetables and herbs add fiber and aromatic compounds. The meat braises in a tomato and wine sauce until tender, without flour or starch.
Cut the rabbit meat (1000 g) into serving pieces. Clean and slice the white mushroom (300 g), chop the onion (150 g) and carrot (150 g), peel and chop the tomato (500 g), and squeeze the juice from the lemon (50 g).
Drizzle the rabbit meat with lemon juice, season with table salt (6 g) and black pepper (2 g), and leave it for 15 minutes. Brown the pieces in a deep skillet, then transfer them to a plate.
In the same pan, sauté the onion, carrot, and white mushroom. Add the tomato, nutmeg (2 g), and herbs de Provence (3 g), and stir.
Return the rabbit, pour in the dry white wine (120 g), cover, and simmer over low heat for about an hour until tender. Add a little water if needed and serve hot.
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