The cleaned rabbit cut into pieces. Boil Milk, leave to cool and put it sliced ​​onion, crushed garlic and spices in this milk marinade put rabbit meat to stand for 2-3 hours, then remove, drain and fry. Put it in a pan with a little of the marinade and leave to stew over low heat (from time to time make marinade). Finally, when the meat is completely tender, must remain a little sauce. The dish is typical of the table of St. John.