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1 medium-sized rabbit
200 gr. of lard
Half a stick of celery
1 carrot
1 onion
1 glass of dry white wine
Half a lemon
Half a glass of extra-virgin olive oil
1 clove of garlic
Salt and pepper

Cut the rabbit into pieces and marinate for 24 hours in the wine with chopped celery, carrot, onion, rosemary, sage, half a lemon, 2 cloves and 2 laurel leaves.
Once marinated, dry well and prepare a base of lard, oil and garlic. Cook until golden on moderate heat and then add the pieces of rabbit. Season with salt and pepper and brown until golden all over, sousing with the marinade sauce passed through a little sieve. Continue until the marinade has all been used, then cover the meat and place in the oven to roast for a further ten minutes or so.


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