Ingredients: rabbit meat on the bones, onions, celery root, carrots, chanterelles, port wine, butter, ghee, garlic, rosemary, salt, pepper
Cooking method:
Fry the rabbit in melted butter.
Cut vegetables into medium cubes. Their number should be approximately the same: 1 small onion, the same amount of celery and the same amount of carrots.
When the rabbit is golden on both sides, add vegetables and fry everything together with garlic. Salt, pepper.
Pour in the port wine, evaporate a little, add rosemary and cover with a lid. Simmer for 20-30 minutes over low heat.
If you have fresh chanterelles, then you need to wash them, tear them into fibers and add them to the pan 10 minutes before the rabbit is ready. I had them frozen, pre-fried with parsley and garlic, so I added them to the already prepared one. Just warmed up together. Remove rosemary.
Cool, remove the meat from the bones and punch in a blender with all the vegetables and butter. I left a few chanterelles for serving.
It can be spread on plain bread, but it is very tasty on garlic crackers or garlic baguette.