Preparation

when killing the rabbit, the blood must be collected into a bowl, where the vinegar was previously poured.

Move and reserve.

The rabbit is cut into pieces, the onions and tomatoes are thinly sliced ​​and the ham is sliced.
Chop the garlic cloves.

Alternating layers of onion, rabbit, tomato and ham are placed in a clay pot, the first layer of onions.
Season each rabbit layer with the chopped garlic, salt and pepper.

Lard, parsley and bay leaf are spread over it. cover the container and cook over a low heat.

At the time of serving, add the blood to which the wine has been added.

Bring to the boil for a quick boil and serve with boiled potatoes.

Ingredients

  • 1 rabbit;
  • 2 onions;
  • 200 g of ham or streaky bacon;
  • 1 kg of tomato;
  • 50 g of lard;
  • 3 cloves of garlic;
  • salt ;
  • chili ;
  • parsley;
  • 1 dl of red wine;
  • 2 tablespoons of vinegar;
  • 1 bay leaf