1 rabbit of about 1 kilo
2 heads of garlic
3 red or green peppers
1 spoon of ground pepper
2 spoons of oregano
1 glass of oil
1 glass of wine
Bay leaf
Thyme
Salt

Chop the rabbit and lightly fry it in a pan until it is brown. Then drain off the oil and fry the peppers and crushed garlic in it in a frying pan. Next, add the oregano and the wine. Pour the sauce into the pan over the rabbit and add a little water to it. Let it simmer on a low heat for about 45 minutes.

It can be accompanied by 'papas arrugadas' (boiled potatoes in their skins).