Rabbit with saffron and cumin

Cut the rabbit into servings, wash it and place it in a deep pan with the spices, thyme, wine and olive oil. Let it sit in the refrigerator for at least 6-8 hours to marinate.

Slice the onions thinly and sauté in olive oil with the garlic. When they soften, strain the rabbit from the marinade and add it in the pot. Stir over high heat to sauté the meat on all sides.

Add in the pot the liquids from the marinade, a cup of water and lower the heat. Let the food simmer for at least an hour and add water if needed.