Ingredients :

1 rabbit
200g of bacon
4 garlic pods
250 ml of white wine
flour
salt, laurel

Method :

Roast bacon and reserve.
Colour rabbit pieces.
Add garlic.
In casserole, put together bacon and rabbit, mock.
Cover with white wine and rabbit base. Let simmer until meat peel off easy from bones. Tie smoothly. To cream with the taste.