Menorcan style rabbit stew

To make this dish we will use the heads, arms, livers, kidneys and thighs of a pair of field rabbits, and the rest we can cook with onions, rice or with tomatoes and roasted red peppers.

Let's marinate the pieces of rabbit - except for the livers and kidneys - for a couple of hours - at least - with lemon juice and a splash of vinegar so that they become soft.

After this time we put olive oil in a clay pot and first fry the livers and kidneys and set them aside. Next, we fry the salted rabbit cuts and when they take on color, well browned, we take them out of the pan and set them aside.

In the same oil we will make a sofrito with a large onion, two large tomatoes and 4 cloves of garlic.

When it starts to confit, add six peeled and cut potatoes and let them fry for a couple of minutes. Then we put the rabbit and cover with water.

Let it start to boil and add a mince that we will have made with the liver, kidneys, garlic and parsley, three or four hazelnuts and a spoonful of sweet pepper.

We taste for salt, correct if necessary, and let it simmer for half an hour on low heat. We remove from time to time and when the meat is tender we serve it.