Remove the tail and nuggets from the choriceros peppers. Put them in a casserole with water for 10 minutes. Drain them, remove the meat, listen to it and reserve it.
| 🚻 | 🕘 | 🍵 | 🤯 |
| VizcaÃna rabbit ingredients: |
| 1 rabbit 2 red onions 10 peppers choriceros 4 cloves of garlic water virgin virgin extra hojiblanca salt 20 grains of white pepper |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with red wine |
VizcaÃna rabbit ingredients:
2. Trocea the rabbit, save it, dorate it in a casserole with a little oil and add the white pepper grains. When you are golden retir it and reserve. Pick the onions and put them to saute them in the same casserole. Pick the garlic and incorporate them. Add the meat of choriceros peppers and mix well.
3. Add the rabbit pieces, cover with water and let a slow fire for 30 minutes. Remove the pieces of rabbit, crush the sauce with the blender and introduce the rabbit pieces again. Give it a boil and serve in a wide source. This dish improves overheating.
