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slit throat and save the blood, take out entrails, take out the head, take out skin (rip it out), chop rabbit into five large pieces, smash some garlic, one head of yellow onions, saute garlic and onions with olive oil till almost wilted, add rabbit meat, saute rabbit till slightly browned, add fresh tarragon, add fresh thyme, add the best white wine you can find, let the alcohol dissipate, add in button mushrooms, when mushrooms are well incorporated, add in chicken stock,simmer in low heat and allow to reduce for one hour till meat almost falls off from bone. serve with Italian parsley.
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