1 rabbit of approximately one kilogram in weight
6 garlic cloves
A small pinch of paprika
1 chilli pepper
This mixture should be poured over the rabbit which should be turned several times to make sure it is well-soaked. Then add a glass of white wine, a bay leaf, some rosemary and some thyme, all well crushed. Again, stir well and leave to stand for a while (between four and twelve hours is recommended). Afterwards, take out the pieces of rabbit and fry them in a frying pan before putting them in a saucepan. In some of the excess oil from frying the rabbit, heat the sauce that remains, and pour it over the rabbit in the saucepan and then simmer it for a few minutes until it is just right.