- 1 medium rabbit
- 3 glasses red wine
- bay leaf
- salt and pepper
- 3 cloves garlic chopped
- olive oil
- 600 ml stock
- Cut the rabbit in portions marinate in wine bay leaf and seasoning.
- Remove and dry with kitchen paper, heat the oil and fry the rabbit on both sides.
- Add the chopped garlic, remove the fats put in baking dish or casserole and add the stock, wine and seasoning.
- Simmer in oven for 60 minutes or till tender.