rabbit navarra – serves 4

2 rabbits, each cut into 8 pieces
6 garlic cloves, chopped
1 large onion, diced
1 green pepper, diced
1 red pepper, diced
4 plum tomatoes, skinned deseeded and diced
750ml red wine
200g wild mushrooms, sliced
ground almonds to thicken
1 tablespoon of flaked almonds
4 bay leaves
2 sprigs of thyme
100ml olive oil

Season the pieces of rabbit with salt and pepper. Heat the oil in a pot and brown the rabbit lightly on all sides.

Add the mushrooms, peppers, onions and garlic, and fry together briefly.

Add the tomatoes.

Pour on the red wine and bring to a simmer.

Add the ground almonds, thyme and bay leaf. Season with salt and pepper.

Cover and simmer for about 45 minutes, stirring occasionally.

Remove the thyme and bay leaf.

Sprinkle the rabbit with flakes of almond.

Serve