Preparation

cut the rabbit into pieces and put it in a pan with the white wine, the chopped onion, the crushed garlic cloves, the bay leaf and the vinegar.
leave in this seasoning for 3 hours.
after this time, they are put on the fire, seasoned with lard, oil, salt, pepper and the bacon cut into pieces.
it should be cooked on a low heat, but with regular heat, and, occasionally, spoonfuls of broth are poured, until cooked and refined.
slices of bread are cut into a triangle shape, fried in butter or oil and placed on the bottom of a serving dish or stewer.
pour the rabbit over the bread.
serve sprinkled with chopped parsley, garnish with olives.
serve with mashed potatoes or chips and a green salad.

Ingredients

  • 1 rabbit
  • 3 dl of white wine
  • 2 dl of broth
  • 2 medium onions
  • 2 garlic cloves
  • 2 tablespoons of vinegar
  • 2 tablespoons of lard
  • 2 tablespoons of olive oil
  • 1 sprig of parsley
  • 100 grs. streaky bacon
  • salt q.s.
  • pepper q.s.
  • 1 bay leaf