A whole rabbit is cut into pieces, salted, peppered and lightly fried on all sides in the chopped smoked bacon. Dust the pieces with flour, add the garlic cloves, the bouquet of herbs and a piece of ginger, pour white Bordeaux or other dry white wine and cook until soft. When the meat is cooked, place it in a hot baking dish. Remove the spices from the sauce and add instead a few slices of truffle, sliced mushrooms or champignons with a lot of parsley, let everything boil briefly and season with white pepper, juice of a lemon and a little grated lemon peel. If the sauce is not thick enough, mix a little whipped cream with flour and fold it in. Then pour it over the meat pieces. As a side dish you can use slices of white bread rubbed with garlic and toasted on both sides in olive oil.
Our tip: Use bacon with a fine, smoky note!
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