How to make
Soak the rabbit for 1 night in 8 1/3 cups (2 liters) of water, 2 cups (500 ml) of wine, 1 cup (250 ml) of vinegar, coarsely chopped onion and carrot, 2 bay leaves, black pepper peppercorns and 2 cloves.
The next day, portion it and sprinkle with freshly ground black pepper and salt. Heat the olive oil in a large dish and fry the rabbit evenly, then add the crushed garlic and nuts.
Pour in the wine and simmer for 5 minutes. Pour in the juice of 1 lemon zest, oregano and top up with a little water. Put in bay leaf, allspice and let it stew for 30 minutes. Then add the peeled and sliced potatoes, top up a little more liquid if necessary and allow to cook until tender.
Finally, add salt and pepper to taste. Serve the dish with freshly chopped parsley.
