1 rabbit, approximately 1.5 kg, cut into 8 pieces, and the liver well chopped
to taste salt
1 large garlic clove mashed
4 tablespoons of olive oil
4 scoops of chopped onion
1 can of beer
1/2 cup of chicken broth
1/2 tablespoon of ground black pepper
1 teaspoon of oregano
salt and pepper to taste
2 tablespoons of wheat flour
3 tablespoons of vinegar
kummel to taste
1 rabbit, approximately 1.5 kg, cut into 8 pieces, and the liver well chopped
to taste salt
1 large garlic clove mashed
4 tablespoons of olive oil
4 scoops of chopped onion
1 can of beer
1/2 cup of chicken broth
1/2 tablespoon of ground black pepper
1 teaspoon of oregano
salt and pepper to taste
2 tablespoons of wheat flour
3 tablespoons of vinegar
kummel to taste
Remove the fat from the rabbit pieces
Wash and dry
Season with salt and mashed garlic
In a large frying pan, heat 1.5 tablespoons of olive oil and fry the rabbit pieces
Place in a refrigerator dish
In the same frying pan, add another tablespoon of olive oil and the onions
Fry the onions medium-high heat, stirring occasionally, for 10 to 15 minutes or until they are done
Add the garlic and let it cook for an additional minute
Place over the rabbit pieces
In the frying pan, combine the beer, chicken broth, ground black pepper, oregano, salt, and pepper to taste
Scrape the bottom with a spoon
Pour over the rabbit and place in a moderate oven (170°C) for 1 hour or until cooked through, covered with aluminum foil or a lid
In a small saucepan, heat the remaining oil over low heat
Add the flour and cook stirring constantly until it browns well
Add half a cup of hot liquid from the rabbit and mix with two tablespoons of vinegar, slowly, stirring well
Add the chopped liver and let it simmer for 5 minutes, then add the remaining vinegar and season to taste with salt and pepper
Serve in 8 portions.
