A dish from Santander of rabbit braised with wine, mushrooms, herbs and cinnamon, with a majado of garlic and pine nuts and roasted almonds.

"Rabbit in the style of Navarre." Rabbit braised in wine with tomatoes, garlic and rosemary.

Rabbit served cold in mayonnaise sauce.

Rabbit with herbs. Rabbit braised in wine with a sofrito of herbs including thyme and oregano, and roasted almonds.

"Rabbit in the style of Valencia." Rabbit stewed with green peppers, flavoured with garlic and parsley.

Rabbit stewed with stock and wine with a majado of garlic, parsley, chocolate, almonds and the liver of the rabbit, thickened with breadcrumbs.

Rabbit braised in wine with a majado of garlic, fried bread and rosemary.

Rabbit with rum

Rabbit with snails which are flavoured by feeding them on rosemary. They are stewed in wine with a little anise and flavoured with garlic, saffron, pine nuts, almonds and the liver of the rabbit.

Rabbit with chestnuts. Rabbit braised with a sofrito containing brandy and sherry and served with steamed chestnuts.