Always remember that you can substitute chicken for Rabit.

Rabbit Hunter-Style (Conejo A La Cazadora)
Servings 6

3 lb rabbit, jointed
3 tablespoons olive oil
1 large onion, chopped
1 clove garlic, crushed
4 oz piece raw ham (jamon serrano or prosciutto crudo), diced
2 tablespoons brandy
4 oz button mushrooms
14 oz can chopped tomatoes
6 fl oz red wine
1 bay leaf
2 sprigs fresh thyme
2 sprigs fresh parsley
salt and freshly ground black pepper
chopped parsley, to garnish

Rinse the rabbit pieces thoroughly and dry well with kitchen paper. Heat 2 tablespoons of the oil in a heavy-based flameproof casserole and brown the rabbit pieces all over. Remove to a plate. Add the remaining oil and the onion to the pan and cook over a low heat for about 10 minutes, until transparent. Stir in the garlic and ham and cook for 2-3 minutes. Return the rabbit to the casserole. Pour over the brandy, ignite and shake the pan until the flames die down. Add the mushrooms and cook for 5 minutes, stirring occasionally. Add the tomatoes, wine, herbs tied in a bunch, and salt and pepper to taste. Cover and simmer for 1-1-1/2 hours, until the rabbit is tender. If necessary, remove the lid towards the end of the cooking to reduce and thicken the sauce. Transfer to a serving dish and sprinkle with parsley.