1 cup of dry red wine
1 cup of beef broth (optional, use 1/2 tablet dissolved)
1/3 cup of all-purpose flour
1/4 cup of olive oil6 tablespoons of vinegar
2 tablespoons of quince
1 tablespoon of coriander
80g of fresh pork rind diced
50g of pine nuts
50g of dried grapes
15 green olives
3 sprigs of rosemary
3 stalks of celery cut into slices
1 rabbit cut into pieces (1.5 kg)
1 onion cut into rings
1 chopped onion
Salt and black pepper to taste
1 cup of dry red wine
1 cup of beef broth (optional, use 1/2 tablet dissolved)
1/3 cup of all-purpose flour
1/4 cup of olive oil6 tablespoons of vinegar
2 tablespoons of quince
1 tablespoon of coriander
80g of fresh pork rind diced
50g of pine nuts
50g of dried grapes
15 green olives
3 sprigs of rosemary
3 stalks of celery cut into slices
1 rabbit cut into pieces (1.5 kg)
1 onion cut into rings
1 chopped onion
Salt and black pepper to taste
Heat the wine with sliced onions, a rosemary sprig, salt, and black pepper at high heat
Cover the rabbit in a bowl and pour the marinade over it
Let it sit in the refrigerator for 5 hours
Strain the rabbit and coat it in all-purpose flour
Heat three tablespoons of olive oil at high heat and fry the rabbit pieces until golden brown
Remove them and reserve
In the same pan, add the remaining olive oil, then sauté pork rind, chopped onion, celery stalks, green olives, quince, pine nuts, rosemary sprigs, and dried grapes, stirring occasionally
Return the fried rabbit pieces to the pan, arranging them in a single layer
Add coriander, vinegar, and beef broth, then cover and simmer at low heat, stirring occasionally, for 30 minutes or until the rabbit is tender
