Hunter's style rabbit
Difficulty: Media
One kilo of rabbit with its liver, 2 onions, 100 grams of almonds, a glass of white wine, a glass of brandy, 2 leaves of laurel, extra virgin olive oil, garlic, parsley and salt.
Preparation
The rabbit is cut into pieces not very small trying to do so by the junctures to prevent the bones from untilling and then appear in the sauce. In a mortar we grind some garlic by adding half a glass of white wine, mixing well with the mortar hand, then pouring its contents on the rabbit pieces, which we will let them macerate for at least two hours. After this time we seasoned with salt and passed the pieces of meat, with the liver, through a frying pan that contains hot oil to golden and a little bit. We put them in a container, if possible of mud, and add the chopped onion and the laurel leaves. We made in the mortar some garlic, parsley and almonds, we diluted the mallard with the remaining white wine and we poured it all over the rabbit. We also sprinkled the brandy glass (popularly known as cognac) and the oil of having rehoged the rabbit and its liver. Finally, we add a cup of meat broth or just water. We let it cook until the meat is tender, when we pass the sauce and the liver through the pasapuré. Let's pour the sauce on the rabbit, present and serve. A good red on earth will be the best company for this hunter rabbit.
