Rabbit in a White Wine and Saffron Sauce


  • Rabbit
  • 3 Garlic Cloves
  • 3 Bay leaves
  • 1 small glass white wine
  • Olive Oil
  • Saffron Powder
  • Peas


1. Cut rabbit into chunks and place it along with the garlic and bay leaves into a deep pan or saucepan with the oil.

2. Cook all for a few minutes until rabbit meat is sealed then add the saffron and cover everything with water.

3. When all is cooked and tender add the peas and the white wine and leave for another five minutes for the wine to mix with the rabbit.

Served with potato croquettes

Recipe by Nadia Alvez

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