This recipe is characterized by the elaborate taste of the rabbit. Cut it into pieces and add salt and pepper. Fry in a saucepan with some sliced pieces of garlic. When it is half done the bay leaf is added, and the frying continues.
The garlic is removed, and a mixture of half the amount of garlic and parsley, prepared in a mixing bowl with the white wine and the water, is added, continuing the cooking over low heat.
The liquid is reduced to half its volume, and salt is added if needed. Parsley is added.
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