2 rabbits, about 1.200 kg
vinegar and water
3 onion rings
12 cloves of garlic
2 sprigs of rosemary
salt and black pepper to taste
3 tablespoons of olive oil
1 small cup of natural yogurt
2 rabbits, about 1.200 kg
vinegar and water
3 onion rings
12 cloves of garlic
2 sprigs of rosemary
salt and black pepper to taste
3 tablespoons of olive oil
1 small cup of natural yogurt
Cut the rabbits into pieces and place them in a glass or ceramic bowl
Cover with equal amounts of vinegar and water
Add onion, garlic, rosemary, salt, and black pepper to taste
Let the rabbit marinate for one day to another, turning the pieces frequently and checking if they are covered with the liquid
Drain the rabbit pieces, reserving the marinade
Dust both sides of the rabbit with flour and drain excess flour
Add enough white wine from where the rabbit rested to cover the pieces
Cover and cook slowly until the rabbit is tender, adding more liquid if necessary
When serving at the table, add yogurt, mix well, and serve
For 4 to 6 people.
