Heat the oven to 200º.
Cut the aromatic vegetables regularly.
Place the rabbit legs on an oven tray, add the vegetables, the oil and season with salt and pepper.
Place in the oven until golden in color and the meat is cooked.
Shred the meat and reserve.
All the vegetables are placed in a pan of water, in order to produce a broth, to make the velvety.
In another pan over the heat, put the butter to melt and add the flour. Wrap the mixture and, little by little, wet it with the rabbit broth.
Cook over low heat until it reaches a creamy velvety. At the end, add the cream and rectify seasonings.
Garnish this velvety with the reserved rabbit, sautéed shimeji mushrooms and cherry tomatoes
