• Ingredients

  • 1 small rabbit

    1 large cup (250 ml) spring onions

    1 large cup (250 ml) baby carrots

    1 large cup (250 ml) chestnuts

    6 cloves garlic, chopped

    250 ml red wine

    3 tablespoons of olive oil

    water to taste

    Bay leaves to taste

    paprika to taste

    rosemary to taste

    Roast rabbit with chestnuts and rosemary

    Preparation

    1. Place the meat (previously chopped up in a pan to go on the heat) and add the wine and garlic mix (wine, bay leaves, chopped garlic with a pinch of paprika and rosemary).

    2. Leave to marinate for a few hours.

    3. Add the spring onions (peeled) and carrots, season with olive oil and place on a medium heat to cook in this marinade.

    4. Add the chestnuts halfway through cooking.

    5. Add water if necessary.

    6. It is ready to eat.