How to make
Prepare a marinade of water, vinegar, wine, carrots, onions, bay leaf, black pepper and cloves. Allow to boil for 10 minutes, remove it from the stove, let it cool completely, and soak the rabbit in it for 8-10 hours.
The next day, dry the rabbit, portion it and put it in butter or oil to fry evenly. Remove the rabbit and in the same oil, put the chopped onions, carrots and celery to be braised. Once slightly softened, add the cleaned and sliced mushrooms. Add salt, black pepper and paprika and top up with white wine.
After coming to a boil, add water, chopped tomatoes and potatoes. Stir and let it all stew for 5 minutes. Add a little flour dissolved in water, the rabbit, chopped parsley and garlic to the resulting sauce.
Seal it tightly and let it stew for 30 minutes or until the meat softens completely.
