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Rabbit and mushroom stew with buckwheat

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A Central European rabbit stew with mushroom, onion and carrot, finished with sour cream and served over buckwheat.

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1. Sauté the chopped onion and carrot in the olive oil. 2. Add the rabbit and mushroom, and simmer until heated through. 3. Stir in the sour cream off the heat. 4. Serve over the cooked buckwheat.