Rabbit Mallorcine

Cut rabbit into portion pieces, dry and rub with salt.

Remove the peel from the onion and dice. Rinse orange in hot water, dab dry, cut a piece of peel about 5 cm long into small pieces, squeeze out juice. Drain the tomatoes in a sieve. Collect the juice, mix with the orange juice.

Heat the oil in a roasting pan. Sauté the rabbit pieces in it over medium heat until browned all over. Add the onion, sauté until translucent. Fold in the juice mixture. Add orange peel, tomatoes, cinnamon stick, cloves and peppercorns.

Let everything bubble up all at once, then simmer in a covered roaster at a low temperature for about 45 minutes. Remove the cinnamon stick, season the dish with salt. Rinse and dry the parsley, pluck the leaves and sprinkle over the top.

Serve the rabbit with:

4 slices of country bread fried in 2 tbsp. oil on both sides until golden brown. Peel and crush 2 cloves of garlic. Mix with 4 peeled, crushed tomatoes, season with salt and pepper. Spread evenly on the breads.

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