Coniglio alla Brianzola

In Italy we’d use porcini mushrooms, but slippery jacks or pine mushrooms are great when they’re in season in autumn in Australia, or you can use Swiss browns. When frying the rabbit it’s important to give it some colour, so don’t overcrowd the pan or it will stew rather than fry. If you don’t have a large enough pan to cook all of the rabbit in a single layer, cook it in batches. You can serve the rabbit straight from the pan, as I’ve done here, if you like.