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Rabbit Salmorejo | Mediterranean Recipes

Rabbit Salmorejo | Mediterranean Recipes

Small pieces of jointed rabbit, conveniently sold in packs at the supermarket, make an interesting alternative to chicken in this light, spicy saute from Spain. Serve with a simple dressed salad. Cook’s Tip: If more convenient, rather than cooking on the hob, transfer the stew to an ovenproof dish and bake in the oven at 350°F (180°C/Gas 4) for about 50 minutes.
Prep Time 3 hours
Cook Time 1 hour
Total Time 4 hours
Course Main Courses, Meat
Cuisine Mediterranean, Spanish
Servings 4


  • lb (675 g) rabbit portions
  • cups (½ pint/300 ml) dry white wine
  • 1 tbsp (15 ml) sherry vinegar
  • several oregano sprigs
  • 2 bay leaves
  • 6 tbsp (90 ml) olive oil
  • 6 oz (175 g) baby onions, peeled and left whole
  • 1 red chilli, seeded and finely chopped
  • 1 garlic cloves, sliced
  • 2 tsp (10 ml) paprika
  • ⅔ cup (¼ pint/150 ml) chicken stock
  • salt and ground black pepper
  • flat leaf parsley sprigs to garnish


  • Put the rabbit in a bowl. Add the wine, vinegar, oregano and bay leaves and toss together lightly. Cover and leave to marinate for several hours or overnight.
  • Drain the rabbit, reserving the marinade, and pat dry on kitchen paper.
  • Heat the oil in a large saute or frying pan. Add the rabbit and fry on all sides until golden, then remove with a slotted spoon.
  • Fry the onions until beginning to color.
  • Remove the onions from the pan and add the chili, garlic and paprika. Cook, stirring for about a minute.
  • Add the reserved marinade, with the stock. Season lightly.
  • Return the rabbit to the pan with the onions. Bring to the boil, then reduce the heat and cover with a lid. Simmer very gently for about 45 minutes until the rabbit is tender.
  • Serve garnished with a few sprigs of flat leaf parsley, if you like.
    Rabbit Salmorejo-Mediterranean Recipes-calories-nutrition
    Rabbit Salmorejo-Mediterranean Recipes-calories-nutrition

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