Preparation

Wash the rabbit well, removing the viscera and dry with absorbent paper; season with the crushed garlic, cumin, salt and pepper. Place it on a grill and this one on the oven tray to collect the juice and, roast in the preheated oven, at 190ºC until it is well browned, occasionally smearing it with a little oil and turning it over.
Wash and cook the potatoes in salted water until tender; drain and peel. For the sauce, sauté the chopped onion in a frying pan with the oil; when transparent, add the roasted and ground peanuts, cumin, salt and pepper, and milk. Bring it to a boil and add the coriander. Cook stirring frequently for about 10 minutes and remove from heat.
Serve the rabbit with the potatoes, the sauce in a sauce boat and salad to taste.

Ingredients

  • • rabbit, 1.1 / 2 kilos
  • • clove of garlic, 2 units
  • • ground cumin, to taste
  • • salt to taste
  • • ground pepper, to taste
  • • medium onion, 1 unit
  • • oil, 5 tablespoons
  • • roasted peanuts, 50 grams
  • • milk, 3 tablespoons
  • • coriander, 2 tablespoons
  • • potato, 500 grams