Langarola-style rabbit

Preparation:

Preparation: Scrape, wash, dry, slice the mushrooms. Put the pieces of rabbit, washed and dried, in a casserole and brown them over high heat, so that they leave their water; when they are dry, remove them and add the butter; brown it, add the chopped vegetables, let them dry, put the rabbit back. As soon as it is golden, add half the wine, evaporate it over high heat, add the mushrooms, season them, add salt and pepper, pour the remaining wine and the concentrate dissolved in a ladle of hot water. Close and cook over low heat.