Heat the oven to 180º.
Cut the onion into a thin half moon.
Laminate the garlic and grate the carrot on the thickest part of the grater.
Chop the parsley.
In a oven tray, place the rabbit legs and season with salt and pepper. Sprinkle with rosemary leaves, laminated garlic and a drizzle of olive oil. Place the rabbit in the oven until cooked.
Remove from the oven and shred the meat. Reserve.
In a saucepan over heat, put the oil to heat, add the thinly sliced onion and the sliced garlic. Sauté without gaining color.
For the marinade, bring to a boil a pan with oil and let it warm up.
Add the onion, garlic and bay leaves. Cook over low heat.
In the middle of cooking, add the carrot and cook a little more.
Refresh with white wine.
Season with salt and pepper.
At the end, sprinkle with parsley and acidulate with vinegar.
Drizzle the meat with the marinade.
For the potato nest, just grate the potato on the thickest part of the grater.
Place the potato in the nesting container and fry in hot oil.
Serve cold or hot, accompanied by a salad and roasted peppers.
