1 glass of white wine
1 large onion
25 g pine nuts
1 sponge cake
25 g of almonds
The rabbit – empty and clean – is cut into pieces, placed in a saucepan, and sautéed until browned with a splash of oil and finely chopped onion.
Next, add a tablespoon of flour, white wine, and two glasses of water, season with salt and pepper, and add a sprig of parsley, a little thyme, and a bay leaf.
It is simmered for a long half-hour. Halfway through cooking, add a mixture prepared with the sponge cake, the almonds, and the pine nuts crushed in a mortar.
Once it is ready, the sprig of herbs is removed, the stew is transferred to a source and served hot.