Rabbit In White Wine

Preparation:

Preparation: Heat three tablespoons of oil in a saucepan, flavor the garlic clove and thyme for a few minutes and then remove them. Add the rabbit cut into pieces and brown them well. Sprinkle the wine and let it evaporate. Salted. Pour half a glass of hot water, cover and cook for a quarter of an hour. In another saucepan, heat the rest of the oil and season with the very finely chopped shallots over low heat. Add salt when they have become transparent and transfer them with their sauce into the container of the rabbit, also add the capers, mix, season with salt and pepper, cover and cook for about half an hour on a low flame. Transfer to serving platter and serve.