Summary

Ingredients

• g 1,000 rabbit with liver
• 0.25 liter ¼ wine, white, dry
• 100 ml vinegar (red wine vinegar)
• 100 ml olive oil
• 1 red pepper (s)
• 8 grains black pepper
• 2 carnation (s)
• 1 bulb garlic
• Sea salt, coarse
• 2 bay leaves
• 1 bunch parsley
• 1 glass cognac, small
• 0.5 teaspoon ½ cumin
• 0.5 teaspoon ½ paprika powder, mild
• Lard for frying
• 1 sprig thyme
• 1 sprig rosemary
• 1 sprig marjoram
• 1 sprig oregano
• salt
• pepper
• saffron

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Instructions

1. Divide the rabbit into small parts.
2. For the marinade, cut open the pepper and remove the grains, then cut into rings. Mash the pod with the salt, peppercorns, cloves, saffron and 2 cloves of garlic in a mortar. Put the wine, red wine vinegar, oil and cognac in a sealable bowl, then add the contents of the mortar. Place the rabbit pieces with the liver in the bowl and add the bay leaves, the herb sprigs, the remaining cloves of garlic and the finely chopped parsley, close and let stand for 12 - 24 hours. Occasionally turn the rabbit parts.
3. Remove the rabbit with the liver from the stain and pat dry and fry both in a roaster with lard, remove the liver and set it aside.
4. Then take the garlic out of the stain, add to the rabbit in the roasting pan and roast. Gradually add the stain to the rabbit and continue to stew until the meat is soft and there is hardly any liquid left in the roaster.
5. In the meantime, finely chop the fried liver.
6. Finally, add the finely chopped liver, as well as the cumin and mild paprika powder. The rabbit is served on a platter or a large plate and decorated with a little parsley.
7. In addition, you eat papas arrugada. These are Canarian wrinkled potatoes.