Preparation

The day before, cut the hare into pieces and season with salt, pepper, red pepper paste, crushed unpeeled garlic, bay leaf and white wine. Leave to marinate.

On the day, put olive oil in the cataplana and fry the ribs cut in strips. Add the pieces of hare, well drained, and brown. Add the onion, pitted olives and green pepper. Add half the marinade and a little water.

Adjust the seasoning, add the herbs and close the cataplana.

Cook for about 6-8 minutes over a low heat.