1 wild rabbit, 2 dl olive oil, 1 head of garlic, 1 onion, 3 bay leaves, 3 dl white wine and salt q.s.
This is one of the most common hunting recipes in this region, and their breeding is usually done in the autumn and winter, when this species is hunted.
Once prepared and clean, cut the rabbit into pieces, season with salt, garlic, bay leaves and white wine and let marinate
preferably from one day to the next. Place the pieces of the rabbit in a frying pan with oil already hot and let fry until the parts are toasted on both sides. Then add the marinade mixture and a little more white wine if necessary. Let it fry for about 20/30 minutes, stirring when necessary.