Ingredients
1 rabbit, cut up in 12 pieces.
1 head of purple garlic, peeled and sliced.
Fresh ground black pepper.
Sea salt.
Few springs of wild Thyme.
2 cups of your favorite wine.
150gr diced pork back fat.
Olive oil.
Preparation
Pot a heavy fry-pan on medium fire, add the pork fat and let it render slowly until it is golden.Add the olive oil, and when it is hot enough, add the rabbit pieces. Cook until well caramelized. Add the garlic and the thyme, turn the rabbit pieces to continue cooking. Splash in some of the wine and let it reduce. Add more wine, lower the flame and simmer until meat is done. Season with salt and pepper and serve.
