Rabbit in Canarian Garlic Sauce

Summary

Ingredients

• 1 rabbit
• 8 clove (s) garlic
• 1 bunch parsley
• 1 bunch oregano
• 4 sprigs thyme
• 1 teaspoon paprika powder, hot pink
• 1 pepper (s)
• 1 teaspoon caraway seeds
• 1 pinch (s) salt and pepper
• 1 teaspoon wine vinegar
• 1 liter olive oil
• 1 liter white wine
• some olive oil for frying

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Instructions

1. Crush all eight ingredients in a mortar after the rabbit and mix with olive oil and white wine. Pour the sauce over the rabbit (cut into pieces) and let it steep for a day.
2. The next day, fry the rabbit pieces in a little olive oil. Add the garlic toad in which the rabbit was pickled and simmer everything for about 30 minutes. Season to taste with wine, salt and pepper.
3. Canarian wrinkled potatoes or jacket potatoes go well with it.