Difficulty:[usr 2]
Brown the pieces of rabbit in a Dutch oven with the duck fat (except the liver that you reserve), well browned on each side, decant into a container. Instead add the minced onion, the whole but peeled garlic cloves, the blanched, seeded and crushed tomatoes, leave to brown until the whole compote.
Put the rabbit pieces back in the pot, sprinkle with red wine vinegar, let reduce until dry.
Add the dry white wine, the cloves and the sprig of thyme, let reduce again. salt with Guérande salt and pepper.
Open the can of button mushrooms, drain them.
Then wet the rabbit with the chicken stock, bring to a simmer and skim lightly.
Cook for 45 minutes from boiling, then add the button mushrooms and liver.
Let boil again and continue for 15 minutes.
Check the cooking of the meats which must detach easily from the bones.
Arrange in a serving dish, putting the meats, mushrooms and garlic, serve the excess sauce in a sauce boat.
Accompaniment:steamed potatoes.
