Conejo En Salmorejo (canarian Rabbit In Salmorejo Sauce)
Conejo en Salmorejo, or Canarian Rabbit in Salmorejo Sauce, is a traditional dish from the Canary Islands known for its rich and flavorful sauce. This recipe combines the tender meat of rabbit with the bold flavors of the Canarian cuisine.
Ingredients
- 1 whole rabbit, cut into pieces
- 1 cup olive oil
- 1 cup white wine
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Season the rabbit pieces with salt, pepper, and paprika.
- In a large pot, heat the olive oil over medium heat and brown the rabbit pieces on all sides. Remove and set aside.
- In the same pot, sauté the chopped onion and minced garlic until softened.
- Pour in the white wine and add the bay leaves. Bring to a simmer.
- Return the rabbit pieces to the pot, cover, and let it simmer for 45-50 minutes until the rabbit is tender.
- Adjust the seasoning if needed and serve the rabbit in salmorejo sauce hot with your choice of side dish.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 30g
- Carbohydrates
- 15g
- Fat
- 18g
Supplies
Large pot Cooking spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Serve the Conejo en Salmorejo with a side of Canarian wrinkly potatoes and a fresh green salad.
Tips & tricks
For a richer flavor, marinate the rabbit pieces in the salmorejo sauce overnight before cooking.
Cost
$20