Leg of Rabbit with Mushrooms and Potatoes

Place the ingredients for the rabbit casserole in the order listed in a large shallow saucepan and refrigerate for one night. The following day, cover with aluminum foil and place in a 180 °C oven for 90 to 120 minutes.

Meanwhile, remove the peel from the potatoes, roughly dice them and deep-fry them.

Cut the mushrooms into slices.

Cut the cooked rabbit legs into halves, put them on 4 plates (sophisticated clay portion molds), put the mushroom slices on them, pouring the sauce with the greens on top. Cover everything with the fried potatoes and season with a little bit of chili sauce.

Drink: Isabel Alvarez recommends a dry Spanish white wine.

Our tip: Fresh basil is much more aromatic than dried!

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