Frita Rabbit with Almond Nuts, Garlic, Mushrooms and Vegetables

A delicious mushroom dish for any occasion!

Like gazpacho, frita is a dish that Andalusians like to take outdoors. It tastes exceptionally good the following day – at room temperature or possibly reheated – making it ideal for a summer picnic in the countryside. The characteristic taste comes from the almond-garlic paste. So you can be generous with it.

Carve rabbit, poularde or stable hare into as many pieces as possible (rabbit/hare: divide back and hind legs into two pieces, poularde: cut breast, back and thighs in half). Pour pieces in a Reindl with oil, season with salt, season with pepper. Turn in the oil to the other side so that they are evenly covered with oil and seasoning. Fry in an open saucepan until golden brown. Turn regularly to the other side. Extinguish with wine, put lid on, steam on lowest heat for 20 minutes. Remove from heat. Grill red peppers over an open flame until skin blisters and is black. Carefully skin, remove stem base and seeds. Cut into 2-inch-wide strips. Set aside. Fold into meat. Remove stem end and seeds from green bell pepper, cut into 2 cm pieces. Cut tomatoes at base of stem, immerse briefly in boiling water, rinse under cold water, skin. Cut tomatoes and onions into 2 cm pieces, remove tomato seeds. Fry vegetables briefly in oil.

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