'3 cups of water'
'1 cup of fresh mushroom slices'
'1 tablespoon of olive oil'
'2 kg of rabbit'
'4 cloves of garlic, minced'
'4 sprigs of thyme'
'1 medium onion, cut into cubes'
'1 medium carrot, cut into cubes'
'Salt and black pepper to taste'
'3 cups of water'
'1 cup of fresh mushroom slices'
'1 tablespoon of olive oil'
'2 kg of rabbit'
'4 cloves of garlic, minced'
'4 sprigs of thyme'
'1 medium onion, cut into cubes'
'1 medium carrot, cut into cubes'
'Salt and black pepper to taste'
'Rinse the rabbit well and clean it'
'Cut the thighs, legs, and loin into small pieces'
'Season with garlic, salt, and pepper'
'Heat the oven to low temperature'
'Place the meat in a baking dish, drizzle with olive oil, and roast for 1 hour or until browned'
'Reserve.'
'In another baking dish, place the rabbit carcass along with the onion, carrot, and mushroom'
'Roast in the oven, stirring occasionally, for 45 minutes or until well browned'
'Scrape the bottom of the baking dish with a wooden spoon using a small amount of water.'
'Transfer the carcass to a pot, cover it with water, and simmer over low heat for 30 minutes or until the liquid reduces by half.'
'Reduce the sauce, add the thyme, and simmer over low heat for an additional 15 minutes'
'Place the rabbit in the pot and simmer for an additional 15 minutes to enhance the flavor'
