Peel and dice the onion. Rinse the rabbit and liver under cold running water, dry, skin and cut into pieces. Season the meat pieces with salt and pepper, put the liver aside. Fry the meat in hot cooking oil (1) on all sides, add the onion and fry for a few minutes. Add wine and a little bit of the clear soup, stew with the lid closed for about 45 minutes. Clean, peel, rinse and dice the carrots. Peel, rinse and slice the potatoes. Add both to the meat and continue to braise for about 20 minutes. If necessary, add a little of the clear soup. Clean the mushrooms, rub them with kitchen roll, cut into quarters, add to the rabbit form and cook for 10 minutes. Fry the breadcrumbs in a frying pan, stirring until lightly browned. Fry the liver on both sides in hot cooking oil (2), then cut into small pieces.
Together with the breadcrumbs and a little clear soup, make a puree with a blender or in a hand mixer, then stir the puree into the sauce, maybe add a little clear soup. Continue cooking for a few minutes, seasoning once more before serving.
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