Rabbit ragout with stracchino cheese

Clean and cut all root vegetables into medium cubes of about 1x1 cm and transfer to a baking dish.

Add sugar and sunflower oil, mix, and bake at 200 degrees for 10-15 minutes until al dente.

While the vegetables are being prepared, dice the rabbit fillet and fry it until golden brown in a pan.

Add demi-glace, butter, vegetable broth, garlic, and thyme to the rabbit. Simmer.

When the rabbit becomes soft, add flour and vegetables, mix, and season with salt and pepper.

Serve the stew in portions: place 300 grams of stew in a pan, sprinkle with cheese on top, and put in the oven for 6-7 minutes at 200 degrees. Garnish with chopped parsley.