Ingredients (5 servings)
1 big rabbit in portions -- 1 glass of vinegar -- 10 large cloves of garlic chopped -- 100 ml olive oil -- 800 ml chopped tomatoes -- 2-3 bay leaves -- Salt and pepper -- 1 lemon juice
We put the rabbit in a deep bowl with the vinegar and keep it in the refrigerator for the night. In the morning we rinse it with water and wipe it well with kitchen towels. In a frying pan we add the rabbit with a tablespoon of olive oil and we rotate it a few times until it turns brown.
In a large pot we pour the olive oil, the chopped garlic cloves, the tomatoes, bay leaves, salt and pepper and let them boil. Then we add the rabbit pieces and, if necessary, some water. We have to let the food simmer for 2–3 hours, until it is left with a thick juice. Finally we pour the lemon juice and leave the fire on for half an hour.
We serve with fried potatoes, or if we prefer a healthier option, with rice or whole wheat spaghetti. Any salad is fine, and wine or beer.