Rabbit With Pine Nuts (conejo Con Piñones)
Rabbit with Pine Nuts, or Conejo con Piñones, is a traditional dish from the Extremadura region of Spain. This recipe combines tender rabbit meat with the rich, nutty flavor of pine nuts, creating a delicious and hearty meal.
Ingredients
- 1 whole rabbit, cut into pieces
- 1/4 cup olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/2 cup pine nuts
- Salt and pepper to taste
Instructions
- Season the rabbit pieces with salt and pepper.
- Heat the olive oil in a large skillet over medium heat.
- Add the rabbit pieces and brown on all sides, then remove from the skillet and set aside.
- In the same skillet, sauté the onion and garlic until softened.
- Pour in the white wine and chicken broth, then return the rabbit pieces to the skillet.
- Cover and simmer for 45 minutes, or until the rabbit is tender.
- In a separate small skillet, toast the pine nuts over medium heat until golden brown.
- Sprinkle the toasted pine nuts over the rabbit before serving.
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
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large skillet Small skillet Cutting board Knife Tongs
Tools
Cooking thermometer Measuring cups Measuring spoons
Serving suggestions
Serve the Rabbit with Pine Nuts with a side of crusty bread and a green salad.
Tips & tricks
Be sure to brown the rabbit pieces well before simmering to develop rich flavor in the dish.
Cost
$15