Rabbit meat stays overnight in a marinade of fresh milk and uncooled as walnut butter. The meat is washed, cut and fry in 1/2 cup sunflower oil until golden. Remove and separated on a plate warm. In the same oil fry successively two onions, carrots and celery cut into slices, add the flour and tomato sauce diluted with wine and add the hot broth. Salt is added black pepper and bay leaf. Once the sauce boil, add the meat, mushrooms and small onions. Smoked salo cut into cubes and fry, and then it is added to the dish. Cook for approximately 2 hours on low heat.