60g of salted pork, finely chopped
1/4 cup of olive oil or vegetable oil
1 minced garlic clove
1 rabbit cut into pieces
1/2 cup of chicken broth
1/2 cup of dry white wine
6 grams of ground black pepper
juice of 1 lemon
1 pinch of salt
1 tablespoon of all-purpose flour
1/4 cup of tomato puree
1/4 cup of seedless apricots, chopped
1/2 cup of dry white wine
2 tablespoons of chopped fresh parsley for garnish
60g of salted pork, finely chopped
1/4 cup of olive oil or vegetable oil
1 minced garlic clove
1 rabbit cut into pieces
1/2 cup of chicken broth
1/2 cup of dry white wine
6 grams of ground black pepper
juice of 1 lemon
1 pinch of salt
1 tablespoon of all-purpose flour
1/4 cup of tomato puree
1/4 cup of seedless apricots, chopped
1/2 cup of dry white wine
2 tablespoons of chopped fresh parsley for garnish
Fry the salted pork until browned for a few minutes
Add the olive oil or vegetable oil and minced garlic
Brown the rabbit pieces on all sides
Reduce heat and let cook slowly for 20 minutes, flipping the pieces once
Add the white wine, chicken broth, ground black pepper, salt, lemon juice, flour, and tomato puree
Cover and let the rabbit cook in the sauce slowly for 10 minutes
Add the chopped apricots and cook for an additional 10 minutes
Check seasoning
Remove the rabbit pieces and add an additional 1/2 cup of white wine to the sauce
Heat and pour over the rabbit
Garnish with fresh parsley
If the sauce is too thin, thicken with a little cornstarch dissolved in water
This serves 4-6 people.
