Let's start with the preparation of products. The rabbit cut into pieces a La carte. The liver I will postpone for the following dishes, but kidney leave. Here it should be mentioned that I have a young rabbit, and I'm not marinating in it ever, but often there are recipes with marinating stage. If You have old meat rabbit, it is possible-marinated for 12 hours in dry white wine (500 ml), adding salt, pepper, cumin, thyme. My rabbit without marinating, 2 hours cooking in the oven was absolutely ready, and ocheeen soft, the meat itself departs from the bones.

Onion cut into half rings, mushrooms to wash, dry, chop if necessary into pieces. I only cut the very large mushrooms, the rest left as is.

The rabbit pieces quickly fried in vegetable/olive oil until a light blush and put into a form, add salt and pepper.

In the same oil, which was preparing the rabbit, fry the onions with mushrooms. Cover do not cover, cook over medium heat until evaporation of the resulting liquid. In the process of cooking a little salt to the mushrooms, add the chopped (any convenient method) garlic.

Spread cooked mushrooms with onions to the rabbit, sprinkle the top with thyme, cumin. Add the wine, 50-75 ml, put a Bay leaf. Cover the baking dish with foil.

Send the rabbit in a pre-heated to 160-170 degrees oven for 2 hours. You can serve it with any side dish! Bon appetit!