Rabbit in the Style of the Beautiful Little Nun

Ingredients

• 1 rabbit
• vinegar
• oil
• salt
• pepper
• oregano
• a pinch cumin
• 1 clove garlic
• butter
• tocino (cured pork fatback)
• 2 tablespoons flour
• half a bottle Port wine, or another abocado (sweet) wine
• 4-5 small onions
• pickled gherkins (pepinillos escabechados)
• olives
• parsley

Instructions

1. Clean the rabbit thoroughly and cut it into four quarters.
2. Set the quarters for one hour in an adobo (marinade) of vinegar, oil, salt, pepper, oregano, a pinch of cumin, and a ground clove of garlic.
3. Remove from the adobo, wipe dry with a cloth, and fry in butter with small dice of tocino.
4. When the tocino browns, remove it and let the rabbit finish frying.
5. Return the tocino to the pan, add two tablespoons of flour, and stir to incorporate; after a minute's boil, pour in half a bottle of Port or another sweet wine.
6. Cook over a lively fire with salt, pepper, and four or five small onions until the sauce reduces and thickens.
7. Serve with pickled gherkins alternating with olives around the rim of the dish and sprigs of parsley over the top.