1 rabbit (skinned, cleaned and cut into portions)
2 or 4 dessertspoons red sauce
1 small glass wine
1 head garlic
100 g almonds
Sauté the portions of rabbit until golden. Place in a saucepan. Add the red sauce, thyme, oregano and wine.
Add a little of the oil used for frying the rabbit, some water, slat to taste and simmer until the meat is tender and the sauce thickens.
Combine fried diced potatoes before removing from heat.
country : Canary Islands
course : meat dish
source : The Best of Canary Island Cookery / Felisa Vera, Remedios Sosa, Ana Leal, Yurena Díaz