Rabbit in Canarian salmorejo

Meat
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By Ángela

Totally different from salmorejo is this Canarian rabbit-based recipe. Canarian salmorejo requires patience and dedication, since until we sink our teeth into the rabbit, first of all we have to let it marinate in a mash (the salmorejo itself) and later brown it and cook it in its sauce. You can not miss some good wrinkled potatoes as an accompaniment to the salmorejo.

Rabbit in Canarian salmorejo

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Totally different from the Cordovan salmorejo is this Canarian rabbit-based recipe. Do you dare to try it?

Rabbit in Canarian salmorejo
  • Ángela
  • Kitchen: cuisine
  • Recipe type: meat
  • Total time:

Ingredients

  • 1 rabbit, chopped (1 kg approx.)
  • 6 cloves of garlic
  • sweet and spicy paprika
  • black pepper
  • a splash of white wine vinegar
  • a glass of white wine
  • 1 hoja de laurel
  • romero
  • thyme
  • olive oil
  • coarse salt

Preparation

  1. Put the rabbit pieces in a large clay pot and season with salt and pepper.

  2. Prepare the salmorejo by putting a tablespoon of coarse salt, the peeled garlic and the two paprikas in a mortar. We crush everything very well with a mallet and add a good jet of oil and a little vinegar. Mix the salmorejo well until it has a creamy texture.

  3. We spread the rabbit very well in the salmorejo. We pour the white wine, the bay leaf and the herbs to taste. We mix everything and let it rest in the fridge for one night or 8 hours.

  4. After that time, we fry the rabbit pieces in a saucepan or casserole with a good bottom of oil.

  5. Put the salmorejo in a casserole, heat it up and cook it for a few minutes with the rabbit to combine the flavors.

Image: Cooking and hobbies


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