Rabbit in white wine sauce: Prepare the Kamado BONO grill for direct cooking, light the charcoal with a fire starter, place the stainless steel grates, and wait until the temperature reaches 170°C.
Adjust the top and bottom air vents to maintain a consistent temperature.
Season the rabbit with salt and pepper, sear it in butter in a pot, then remove the rabbit and add chopped leeks and roughly chopped mushrooms to the pot. Once the leeks and mushrooms are sautéed, return the rabbit to the pot, pour in white wine, add salt and pepper to taste, and a sprig of thyme.
Cover the pot with a lid and braise for about 1 hour and 30 minutes at 150-170°C. After that, pour in the cream and continue braising (without the lid, to allow the liquid to reduce) for another 30 minutes.
This dish pairs perfectly with mashed potatoes mixed with sautéed leeks in butter.
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