Wild Rabbit
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- 1 whole wild rabbit
- salt
- garlic
- lard (manteca de cerdo) or beef fat (manteca de vaca)
- onion
- broth (caldo)
Instructions
- Cut the rabbit into pieces. Marinate in salt and garlic for a good while. Pat dry thoroughly with a cloth. Brown well in manteca (lard or beef fat). In the same fat, fry the minced onion. Add broth and simmer until the rabbit is fully cooked and tender.