How to make
Cut the rabbit from the night before into portions, wash it, dry it and place it in a bowl. Add olive oil, vinegar, wine, bay leaves and mix well. Cover the bowl with cling film and place it in the fridge, until it is time to cook it.
Finely chop the onion, carrots and garlic cloves. Peel and grate the tomatoes.
Roll each portion of rabbit and fry them in heated oil, until they have browned. Add the chopped onions, carrots and garlic and mix.
Pour warm water, enough to cover the meat, add the peppercorns and cook on low heat with the lid on the pot, until the meat is ready.
If necessary, add hot water to the original state. Once the meat softens, add the tomato puree and grated tomatoes.
Continue to cook the rabbit stew for about 20 minutes before removing it from the heat.
Add as much salt as you like and sprinkle with chopped parsley, stir and close the lid of the pot to stew the spices in the Rabbit Stew in Tomato Sauce and Vegetables.
