A great rabbit with white wine, for a perfect field day.
Learn more about Fernando Wilchss
Ingredients4 portions
Preparation
We salt the rabbit and put it with oil to fry.
We put salt in the mortar, crush the garlic, the saffron threads, the almonds, the broth pill and the parsley.
We add water and wine, more or less the same amount, and stir.
When the rabbit is fried, we add what we crushed in the mortar and let it reduce, letting us have a little sauce, if necessary add more wine or more water.
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