4 Rabbit Hands
3 tablespoons of flour
3 tablespoons of olive oil
1 onion
5 cloves of garlic, chopped
1 bunch of rosemary
250ml of red wine
4 medium potatoes
150ml semi-skimmed milk
20g of butter
1 teaspoon salt
½ teaspoon of nutmeg


Pass the rabbit hands through the flour.
Heat a frying pan, add 1 tablespoon of olive oil and let the rabbit brown for 3-5 minutes on each side over low heat.
In a saucepan make a stew with 2 tablespoons of oil, the onion and the garlic. Add wine and rosemary, a little salt and let the rabbit cook for 20 minutes (from the moment the wine evaporates, add water until the meat is cooked).
For mashed potatoes, cook the potatoes and then drain.
Add the milk and melted butter and grind with a magic wand until it is smooth and lumps-free. Season with salt and nutmeg.