The previous day chop the rabbit, reserving the liver free of gall, and salt.

Season with pepper, chopped garlic, thyme and oregano and cover with a splash of brandy and Ribeiro red wine.

Add half a chopped onion and two bay leaves to the dressing.

The next day drain the pieces of rabbit and strain the marinade, which is reserved.

Brown the rabbit in hot oil, remove from the heat and in that same oil, over low heat, sauté the rest of the onion cut in julienne.

Once the onion has browned, add the rabbit again and cover with the broth from the marinade.

Let cook until tender, and halfway through the cooking time add the liver previously crushed in a mortar.

A white rice accompanies this dish very well.