'1 rabbit cut into pieces - 1.2 kg'
'1/4 cup of wheat flour - 38 g'
'4 tablespoons of olive oil - 60 ml'
'2 tablespoons of butter'
'1 large onion chopped - 170 g'
'1 clove of garlic pressed - 4 g'
'1 tablespoon of wheat flour - 10 g'
'2 teaspoons of salt - 10 g'
'Black pepper to taste'
'1 cup of milk - 240 ml'
'1 small cup of natural yogurt - 200 g'
'1 rabbit cut into pieces - 1.2 kg'
'1/4 cup of wheat flour - 38 g'
'4 tablespoons of olive oil - 60 ml'
'2 tablespoons of butter'
'1 large onion chopped - 170 g'
'1 clove of garlic pressed - 4 g'
'1 tablespoon of wheat flour - 10 g'
'2 teaspoons of salt - 10 g'
'Black pepper to taste'
'1 cup of milk - 240 ml'
'1 small cup of natural yogurt - 200 g'
A preheat the oven to a moderate temperature (180°C)
Dust the rabbit pieces with wheat flour
Fry some pieces at a time in olive oil, with butter or margarine, until they're golden brown
In the remaining fat, cook the onion and garlic until they're soft, for about 5 minutes
Add 1 tablespoon of wheat flour, salt, and black pepper, and mix well
Gradually add the milk, stirring constantly until the mixture thickens
Remove from heat and add the yogurt
Mix well
Place the rabbit pieces in a baking dish
Pour the sauce over them
Cover with aluminum foil and bake for about 1 hour, or until the rabbit is tender
Baste every 3 or 4 servings.
