|Rabbit||1 , cut into serving pieces|
|Butter||2 Ounce (50 gram)|
|Corn oil/Olive oil||1 Tablespoon|
|Onion||1 , peeled and chopped|
|Carrots||2 , peeled and sliced|
|Button mushrooms||4 Ounce (100 gram)|
|Flour||1 Ounce (25 gram)|
|Dry white wine||1⁄3 Pint (200 milliliter)|
|Chicken stock||1⁄3 Pint (200 milliliter)|
|Tomato puree||2 Teaspoon|
|Dried thyme||1 Teaspoon|
|Freshly ground black pepper||To Taste|
1) In a large bowl, place the rabbit pieces with the lemon, cover with cold water and allow to stand overnight.
2) Drain, rinse the pieces under cold running water, then dry thoroughly on paper towels.
3) In a pan, saute the rabbit pieces in butter and oil over a low heat, until golden brown on all sides.
4) Stir in the onion, carrots and mushrooms and saute for another 2 minutes.
5) Sprinkle in the flour, stir continuously and cook for 2 minutes.
6) Stir in the wine, chicken stock and tomato puree, then bring to a boil.
7) Stir in the thyme, bay leaf, salt and pepper to taste, mix thoroughly.
8) Cover and simmer for 1 1/2 to 2 hours, or until the rabbit is tender.
9) Remove and discard the bay leaf.
10) If you wish to freeze the recipe do it at this stage. Transfer the cooled rabbit and sauce to a freezer friendly container, seal, label and freeze.
11) Serve the Rabbit Chasseur immediately on a serving platter.
12) If using the frozen dish, thaw at room temperature for 4 hours and reheat while stirring continuously. Serve hot or as indicated in step 11.