Millet porridge with rabbit meat and mushroom sauce

Wash the rabbit meat and cut it into small pieces.

Clean, wash, and chop the mushrooms into small cubes.

Peel, wash, chop 1 onion and 1 carrot, sauté in melted butter, add 100 grams of mushrooms, and fry while stirring for 2 minutes.

Place rabbit meat in the pan with vegetables and mushrooms, season with salt and pepper, and fry everything together over medium heat for 10 minutes.

Thoroughly rinse the millet. Bring 1.5 liters of water to a boil, add salt, pour in the grain, and cook for 10 minutes.

Drain the water, add melted butter, and mix.

Place rabbit meat with vegetables and mushrooms in a pot with porridge, add rosemary sprigs, tightly cover the pot with a lid, and place it in a preheated oven for 25-30 minutes.

For the sauce, clean, wash, and finely chop the mushrooms (100 g).

Peel, wash, and dice 1 onion and celery root into small cubes.

Heat half of the butter in a pan, add mushrooms, onion, and celery, and sauté for 2 minutes.

Add flour and fry everything together until golden yellow.

Gradually add the broth while stirring constantly, bring the mixture to a boil, and simmer on low heat for 15-20 minutes.

Remove the prepared mixture from heat, strain it, add salt and pepper, add lemon juice and the remaining oil, and mix.

Serve the cooked porridge in portion plates, drizzle with hot sauce, and garnish with curly parsley.