World Cuisine

  • 1 prepared rabbit, cut into 8 pieces
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, crushed
  • 1 tablespoon paprika
  • ½ teaspoon ground cumin
  • pinch of cayenne pepper
  • ¼ teaspoon pepper
  • 300 ml (10 fl oz) water
  • 2 tablespoons white wine vinegar
  • coarse salt

Rub the rabbit pieces with the salt. Soak in water for several minutes.

Heat the oil in a casserole and soften the onion and garlic for 2 minutes. Add the drained rabbit and the spices.

Pour in the water and simmer over a low heat for 20 minutes to reduce the sauce.

Remove from the heat and stir in the vinegar.

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