How to cook
Cover the rabbit legs in flour. In a pot, heat 1 cup of olive oil, add a whole clove of garlic and the flour covered rabbit legs.
Fry them on both sides until they're nicely browned. Pour a glass of white wine and wait for the alcohol to evaporate and add a cup of warm water.
Cover the pot with a lid and cook for 10-15 minutes. After that, add the sliced onion and bay leaf.
Once the onion and meat soften, add the tomatoes and tomato sauce. Season with whole grains of black pepper and a pinch of ground pepper.
Cover the pot and continue cooking until it remains in fat. Sprinkle the cooked stew with chopped parsley.
Enjoy! The rabbit and onion stew is ready.