Rabbit with coriander and extra virgin olive oil
- 1 rabbit in large pieces
- A few sprigs of coriander
- 5 or 6 cloves of garlic
- ½ glass of water
- ½ glass of white wine
- 1 lemon
- Extra virgin olive oil
We salt and pepper the pieces of rabbit and brown them where we are going to make the stew. We reserve them.
Fry the garlic cloves in the same oil and place them in a mincer or in the wide glass of the mixer.
Return the pieces of rabbit to the fire with the water and wine and wait for it to start boiling.
Meanwhile we incorporate the coriander and the juice of a lemon to the place where we have the garlic and we chop very fine or we beat.
If the rabbit has already started to boil, add the result of this last mixture, move the container and leave it on a low heat for about an hour (turning the rabbit over after half an hour).
This is enough time for the rabbit to become very tender. In this way we will have obtained a very tasty dish with the peculiar flavour that the coriander gives it.