Tender rabbit meat in a savory sauce of herbs and spices. The original recipe from Tuscany calls for a hare but we’ll use the more easily available rabbit. Its mild flavor is similar to veal or chicken and it’s high in protein and low in fat.
A variation of Guatlles amb Vinagreta, a traditional Catalan dish made with quails. In the US quails are hard to come by outside the mega cities. I use Rock Cornish game hens, also known as Cornish game hens.