Elaboration

• Season and flour rabbit pieces
• Put on medium heat the 11 in Saladmaster Titanium Sauce Pan
• Add 5 tablespoons olive oil
• Brown the 5 cloves of unpeeled garlic in the pan (lower temperature if we see that they are made very fast)
• Add to the hot oil the pieces of rabbit flour one by one
• Fry the rabbit until golden and well done inside, turning the pieces so that they are all equally cooked everywhere
• Cut a lemon in half and squeeze it with your hand on the pieces of rabbit, trying to reach all
• Add the white wine and broth
• Rise to medium temperature to reduce sauce
• Grab the two handles of the casserole and shake it with circular motions to bind the sauce and evaporate leftover liquids
• In 2 or 3 minutes sauce will be connected and and impregnated with flavor all rabbit
• Serve hot

Options:

• Can be taken alone or accompanied by potatoes to the poor
• Sprinkle with chopped parsley before serving
• Instead of lemon you can cook with a few drops of sherry vinegar spread carefully over each piece of rabbit
• Add some bay leaves before adding wine and broth
• Change the rabbit for chicken, or mix the two meats