How to cook
Remove the bones of the rabbit meat and cut it into pieces. Heat the oil and fry the meat evenly for a while. Cut leeks onions, carrots and mushrooms. Salt the vegetables and sauté them for a few minutes in the same grease, and add the wine.
Season to taste with pepper and green spices. At the bottom of the stew, pour the oil from frying. Put a layer of rabbit, layer of vegetables, olives and alternate until you run out of products. Add 2 lightly cleaned whole heads of garlic.
Make a diluted mix of flour with a little water, add paprika and pour it into the stew. Pour 2 more cups of water or a glass of wine diluted with a glass of water. Remove the cover from the dish and place it in a cold oven.
First bake at 392°F (200 °C) and then reduce to 356°F (180 °C) to bake for an hour and a half.