First, you must prepare the wild rabbit for cooking with a marinade. The portuguese marinade for this dish, and other meat dishes, is called "vinha d'alhos" ("vinha" for wine and "alhos" for garlic", but it contains a few more ingredients). Then, after leaving the meat to marinate overnight, you can cook it.1. Ingredients:
2. Preparing the "vinha d'alhos": In a large and deep recipient, put the bay leaves and 150 ml of red cooking wine. Sprinkle some garlic, salt and pepper. Put the rabit on top of it and repeat the process. Cover the recipient with some kitchen foil and leave it to rest in the fridge overnight.
In another pan, melt about 50/100 g of margarine/spread and fry the rabbit. Turn the meat every 3 minutes with a tweezer to prevent burning it. This process is to give the rabbit a bit of a roasted flavour. It should take no more than 10 minutes.
Once you're finished, put the other pan back on the stove and add the rabbit.