1 rabbit pieces
300 g of onion
200 g of grated carrot
4 cloves of garlic crushed
2 laurel leaves
200 g of parsley
50 g of saffron
50 ml of chicken broth
1 cup of white wine
2.5 liters of water
500 ml of oil
To accompany
1 large baked potato
1 cooked carrot
50 g of mushrooms
50 g of canned peas
50 g of crispy bacon cubes
4 green onions
2 slices of bread, cut in half and toasted in the oven
1 rabbit pieces
300 g of onion
200 g of grated carrot
4 cloves of garlic crushed
2 laurel leaves
200 g of parsley
50 g of saffron
50 ml of chicken broth
1 cup of white wine
2.5 liters of water
500 ml of oil
To accompany
1 large baked potato
1 cooked carrot
50 g of mushrooms
50 g of canned peas
50 g of crispy bacon cubes
4 green onions
2 slices of bread, cut in half and toasted in the oven
Step 1
Make a marinade with onion, grated carrot, garlic, laurel leaves, parsley, saffron, chicken broth, white wine, and 2 liters of water
Dip rabbit pieces into the marinade and let it sit for at least one day
In a pan, heat oil and gently brown the rabbit
Add the marinade, adding the remaining half liter of water
Step 2
Cook until the meat is tender
After cooking, remove the rabbit and strain the sauce
Cut the potato into bite-sized pieces with the help of a masher
Serve it with pulled rice in the cooking juices of the rabbit, carrot, toasted bread, green onions, bacon, mushrooms, and peas.
