Conejo a la Cazadora
3 cloves garlic
250 g (8 oz) mushrooms
Clean the rabbit and cut into pieces. Smear with slices of garlic and chopped parsley and thyme. Leave to stand for two hours.
After this time, remove any garlic pieces; season the meat with salt and fry in a casserole dish with hot oil until the pieces are golden brown. Chop the onion and add to the rabbit, together with the garlic. Cook gently until the onion and garlic brown slightly.
Meanwhile, clean the mushrooms with a cloth, chop and add to the rabbit.
Pour in a glass of white wine and half a glass of brandy. Check for salt and pepper.
Cook gently, stirring from time to time, until tender. Add a little meat stock or water if it becomes dry.