Ingredients for 6 servings:

- 1 rabbit, 1,5 kg
- 500 grams of dried mushrooms
- 2 white onions
- 4 cloves of garlic
- 1 cup of white dry wine
- 5 spoons of extra virgin olive
- 1 bunch of thyme herbs,
- A bay leaf
- A basil leaf
- A pinch of cinnamon
- 100 grams of French mustard
- 6 spoons of cider vinegar
- Salt, freshly ground pepper

Preparation:

In a bowl, prepare the vinegar, a glass of wine, herbs, salt, pepper, 1 onion and 2 cloves of mashed garlic.
Divide your rabbit into parts and put them into the bowl with prepared pickle. Leave it for minimum two hours. Wash mushrooms and fry them. Drain the rabbit parts, heat the olive in a pan, fry chopped onion and garlic cloves. Fry the rabbit parts, turning several times. After a few minutes, add the mustard and vinegar, after 3 minutes add the pickle and 3 glasses of water - if necessary you may add more water, because the mustard may burn your dressing. Add mushrooms and cook for 45 minutes. Serve with baked apples.