6 servers
Preparation: 20 mm. - Cooking: 1 h.30min
A rabbit of 1 kilo 500 gr.,
2 spoonfuls of good olive oil
2 truffles as of Tenteniguada (plums male dries off of the year)
1 spoonful of olive oil perfumed in garlic
3 very chopped almonds
2 cloves of garlic
1 red pepper
25 cl. of white wine of El Hierro Island 17º
3 tomatoes, oregano, 1 spray of thyme, salt and pepper

PREPARATION
To cut the rabbit in pieces and to season them with salt and pepper.
To fry them in a pan with the olive oil, and to leave them
that they are gilded well by all the sides.
To cut in fine thin sheets the truffles of Tenteniguada and allow to soak
them in oil perfumed.
To cut the pepper in ribbons and to chop the garlics,
to take out the rabbit pieces and to toss in the same oil the pepper in
ribbons and the chopped garlic. To let that is doinf slowly...
In a source with the wine of El Hierro to wet the rabbit pieces and to
cover with oregano and the chopped almonds, macerating.
To toss the rabbit pieces and the rest of the white wine and the almonds
To add the tomatoes cut in rooms, the thyme and the truffles with its own oil.
To put to the fire and, when it breaks to boil, to cover the pan and to leave
to slow fire during 1 h. 30 mm. Five minutes before boiling concludes, to
add the liver of the rabbit.
To put the rabbit pieces in a hot source, to strain the sauce cover for above.