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  • 3 medium size rabbits.
  • 3 cl. extra-virgin olive oil.
  • 250 grs. pumpkin from Totana.
  • 500 grs. potatoe
  • 80 grs. roasted almonds.
  • 3 dozens white grape
  • 1,5 l. red wine
  • 15 young garlic.
  • 150 grs. spring onion.
  • 6 dried heads of garlic.
  • 50 grs. tomato sauce.
  • 1 bundle fresh rosemary.
  • 1,5 l. water or vegetable broth.
  • Fine salt
  • Black peppercorns.
  • Flake salt
  • 2 ñoras (variety of dried red pepper)


We cut up the rabbit in small parts (approx 30 or 40 gr) and we leave it macerating in red wine during the night. Next day we drain the meat and we fry it in the oil previously flavored. 

Once fried we take out the meat and with the oil left over we fry the diced young garlic, the onions, the pumpkin and the dried heads of garlic.

When we have obtained a golden color we will gradually add the chopped almonds, the rosemary, the salt, the chopped peppercorns, the “ñoras” and the tomato sauce.

We add the red wine with wich we have macerated the meat. We let it reduce to half of its volume and we then add the broth or the water and redress.

We simmer it for one hour and when there are 5 minutes left we add the peeled grapes.

A delicious dish where we can use season products as game meat, grapes and “ñoras”

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