2 clean rabbits (1.4 kg each)
Salt and black pepper to taste
100 g of bacon
1/2 cup of vegetable oil or butter
2 medium onions cut into rings
2 cloves of garlic mashed
4 tablespoons of chopped parsley
2 sprigs of rosemary crushed
2/3 cup of dry white wine
2 clean rabbits (1.4 kg each)
Salt and black pepper to taste
100 g of bacon
1/2 cup of vegetable oil or butter
2 medium onions cut into rings
2 cloves of garlic mashed
4 tablespoons of chopped parsley
2 sprigs of rosemary crushed
2/3 cup of dry white wine
Cut the rabbit into small pieces, season with salt and pepper
In a skillet, melt the bacon, add the oil, then add the rabbit and cook until golden brown
Add the onions, garlic, parsley, rosemary, and wine
Scrape the bottom of the pan with a spoon to deglaze it
Cook the dish covered, over low heat, without letting it dry out
Add water as needed to keep the rabbit tender and with some sauce left
Serve with fried potatoes
Serves 10 portions
391 calories per serving.
