1 rabbit
60 g of chopped bacon
1/4 cup of olive oil
1 crushed garlic clove
1/2 cup of chicken broth
1/2 cup of white wine
6 ground black pepper
to taste salt
juice from 1 lemon
1 tablespoon of sugar
dark brown sugar
1/4 cup of tomato paste extract
1/4 cup of seedless raisins
1/2 cup of additional wine
2 tablespoons of chopped fresh parsley
1 rabbit
60 g of chopped bacon
1/4 cup of olive oil
1 crushed garlic clove
1/2 cup of chicken broth
1/2 cup of white wine
6 ground black pepper
to taste salt
juice from 1 lemon
1 tablespoon of sugar
dark brown sugar
1/4 cup of tomato paste extract
1/4 cup of seedless raisins
1/2 cup of additional wine
2 tablespoons of chopped fresh parsley
In a large skillet, fry the bacon for a few minutes
Add the olive oil and crushed garlic clove
Cook for a few more minutes
Cut the rabbit into pieces and let it brown on all sides
Reduce heat, cook the rabbit for 20 minutes, turning the pieces once during cooking
Add 1/2 cup of broth and 1/2 cup of wine, ground black pepper, salt, lemon juice, dark brown sugar, tomato paste extract
Cover the skillet and let the rabbit cook for another 10 minutes
Add the raisins and let it simmer slowly for another 10 minutes
Check the seasoning and remove the rabbit pieces to a serving dish
Add the additional wine to the sauce, warm it up, and pour it over the rabbit pieces
Sprinkle with fresh parsley
If the sauce is too thin, thicken it with a little cornstarch dissolved in wine.
