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.
- 1½ lb (675 g) rabbit portions
- 1¼ 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.