For most of us music is the backdrop of our home life. I know people who watch the news channel all day and they are in the swim with regard to all events in our country and the world. Proverbial housewives usually watch TV series. I often turn on cooking shows, which murmur quietly in the background, encouraging me to cook and try new recipes.

In this way I watched an episode of the "Okrasa łamie przepisy" series entitled "Summer memories". One of the goodies served by Karol Okrasa was stewed rabbit in mushroom sauce. The dish seemed to be easy and the sauce so fragrant that I could almost smell the aroma from the telly. Inspired and encouraged I decided to prepare my own version of this meal. When all the meat had disappeared in the contentedly murmuring maws of my family, we still had some mushroom sauce, which was excellent with buckwheat groats.

Ingredients:
1 portioned rabbit (about 5-6 pieces)
200g of edible boletes (can be frozen)
100g of smoked bacon
2 shallots
2 cloves of garlic
2 carrots
1 parsley root
3 sprigs of rosemary
200ml of 18% cream
150ml of dry white wine
1 tablespoon of butter
3 tablespoons of oil
salt and pepper

Spice the pieces of rabbit up with salt and pepper and fry them in oil. Put them into a saucepan. Dice the bacon and garlic, quarter the shallots, peel the carrots and parsley root and cut into thick slices. Fry the bacon in a frying pan, add the garlic, shallots, carrots and parsley root. Fry for a while. Put them into the saucepan with the rabbit. Don't clean the pan. Melt the butter, add the mushrooms and fry for a few minutes. Add the wine and rosemary and stew for 10 minutes. Put them into the saucepan with the rabbit. Pour the cream into the frying pan and when it has boiled pour it into the saucepan with the rabbit. Add a bit of water so that the cream doesn't coagulate while cooking. Spice it up with salt and pepper. Stew for about one hour.

Enjoy your meal!

Try also:
Pork stew with ajwar
Beef cutlets