Ingredients for 4 people

1Kg of rabbit, chopped
1 leek
1 onion
2 turnips
2 parsnips
4 cloves of garlic
Laurel, sage and thyme
Extra virgin olive oil
125 ml of white vinegar
Lean meats such as rabbit are easy to digest


1.Peel and cut the leek, turnips, parsnips and onion. Gash the garlic cloves, but do not remove the skin.
2.Heat oil in a casserole and brown the rabbit on both sides. Add a pinch of salt.
3.When it gains colour, add the vegetables and the aromatic herbs.
4.Pour half a glass of white vinegar into the casserole and when it comes to the boil, slowly add half a glass of water. Cover and let it simmer for 40 minutes. During the cooking time, water can be added if the meat is still hard. We will know that it is ready when we see that the rabbit and the vegetables are very tender and fall apart easily.
5.Once the rabbit is cooked, let it cool a little so as not to burn ourselves and then we can separate the meat from the bones. Crush it with a fork until it is mashed and serve it in a bowl. It can be served with a salad and some whole wheat toast.

Chef’s tip

If using a pressure cooker, cooking time is 20 minutes