Have fun preparing this mushroom dish!
Clean the mushrooms and cut them into small slices. Heat oil strongly, sauté shallots, garlic and mushrooms in it, swirling, until the liquid has evaporated. Season with salt, pepper and thyme. After cooking, season with both vinegars, cool.
Rub rabbit back fillets with salt and pepper. Heat oil, sear fillets in it for 3 minutes per side, rest briefly.
Divide lettuce evenly among plates, top with meat cut into thin slices, sprinkle with parsley.
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