Ingredients for four persons

1 rabbit of about 2 1/2 pounds
1 cup olive oil (other oils work but olive oil is best)
3 bay leaves
1 large onion
1 tomato
5 large cloves of garlic
1 teaspoon thyme
1 sprig parsley
3 ounces brandy
3/4 cup water
salt.

Method of preparation

Salt the rabbit.

Prepare a large frying pan with the oil, when it has warmed begin to fry the rabbit. Do not fry too long only enough to brown it.

Now put the rabbit in a large pot to boil.

Peel the onion, and the tomato and cut into small pieces.

Put these to fry in the same frying pan in which you did the rabbit.

When the onion has browned pour every thing into the pot with the rabbit.

Add the brandy, the water, the thyme, bay and a dash of salt and let boil at a medium heat.

Peel the garlic and in a mortar along with the parsley crush well. Put on top of the rabbit.

When it begins to boil lower the temperature so it boils slowly.

The cooking time depends on the quantity of rabbit, but it should continue to boil at least 45 minutes, so the sauce thickens better.

Do not forget to continually taste the sauce fe see how it is for salt. If you note it needs more add a little.