Baked rabbit without fat

Cut the onion Julienne style, not too thin as we will use it later for the sauce.

Add the onion in the container that we are going to put in the oven.

Put the meat together with the homogeneous paste back in the oven with half a glass of water to create the sauce. My advice is to bake each side of the meat for 5 minutes, when you turn it over add sauce to the side you are going to bake at that moment.

Once it rests and all the sauce is mixed, you will be able to enjoy this delicious dish, with a very powerful flavor and at the same time juicy with very little fat.

Cut the potato in its skin into wedges and add it to the bowl along with the onion.

Prepare the glass of red wine by mixing the spices you want to add to cook the meat.

We put the rabbit meat in the oven container with the potatoes and the onion and season with black pepper, once this is done we bathe the rabbit with the glass of wine previously prepared and spiced.

Preheat the oven for 10 minutes at 200 degrees and let the mixture rest in the bowl as long as it takes for the oven to heat up.

Once the oven is hot, we put the container in the oven. After 20 minutes we turn the meat over and leave it in the oven for another 20 minutes, all this at 200 degrees. It is very important that when you turn the meat over, bathe the meat with the sauce that will have formed before.

Next we will cook the sauce. We will take advantage of the onion cooked in the oven.

Mix the onion with the almonds and mushrooms.

Grind all the ingredients until a homogeneous paste is obtained.