- White Wine - 300 Milliliters
- Rabbit - 1,8 Kilogram
- Pepper, gishiri - Don dandana
- Luka - 1 yanki
- Dry oregano - 1 teaspoon
- Dankali - 3 guda
- Faski, cuta - 1 Kayan
- Lemon - 1 yanki
- Olive kore - 100 Grams
- Tafarnuwa - 2 Hutu
1. Kurkura da dankali, kwasfa shi daga fata. Yanke cikin kananan guda. 2. Sanya zomo cikin rabo. Muna zafi da kwanon rufi tare da man fetur, wutar yana da ƙarfi. Daga kowane bangare mun ajiye nama. Muna yin wannan a cikin jigogi guda biyu, domin kowane kayan aiki akwai kimanin minti biyar na gurasa. Sa'an nan kuma sanya zomo a tukunya don yin burodi. 3. Tsaftace albasarta, ya yanke shi, rage matsakaici zuwa matsakaici, sa'annan ya sanya albasa a cikin kwanon frying. Game da minti uku ko hudu toya, motsa hankali. 4. Cikakke tafarnuwa, da kuma ƙara shi a cikin frying pan, kuma ƙara rabin faski da oregano. Cirring intensely, soya game da minti daya. 5. Canja wurin zomo cikin tukunya. Mun ƙara ruwan 'ya'yan lemun tsami, dankali, zest, barkono, zaituni, gishiri da ruwan inabi. Rufe murfin kuma saka a cikin tanda. Muna simmer na kimanin sa'a daya da rabi, yawan zazzabi shine digiri 160. 6. Lokacin bauta wa tasa, yayyafa da faski.
Ayyuka: 6