Entree: Spain – Canary Islands – Conejo en Salmorejo (Rabbit marinated in a garlicky wine-and-herb sauce and slowly stewed until tender)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 4 hrs

Total 4 hrs 30 min

Ingredients

- 1 whole rabbit, cut into serving pieces, approx. 3 lb (1.4 kg)
- 1 cup (240 ml) dry white wine
- 1/2 cup (120 ml) white wine vinegar or sherry vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
- 6 cloves garlic, crushed (approx. 18 g)
- 1 tbsp (15 g) sweet smoked paprika (pimentón)
- 1 tsp (5 g) ground cumin
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) ground black pepper
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 tbsp (30 ml) chopped fresh parsley
- 1 medium onion, sliced (approx. 6 oz / 170 g)
- 1 cup (240 ml) chicken or rabbit stock
- 2 tbsp (30 ml) olive oil for browning
- 1 lb (450 g) small potatoes, halved (for serving; optional)

Instructions

1. In a bowl or nonreactive dish whisk together 1 cup (240 ml) dry white wine, 1/2 cup (120 ml) white wine vinegar, 1/2 cup (120 ml) olive oil, crushed garlic, 1 tbsp (15 g) smoked paprika, 1 tsp (5 g) cumin, 2 tsp (10 g) salt, 1 tsp (2 g) black pepper, bay leaves, thyme and 2 tbsp (30 ml) chopped parsley to make the salmorejo marinade.
2. Add the rabbit pieces to the marinade, turning to coat. Cover and refrigerate at least 4 hours, preferably overnight, turning occasionally.
3. Remove rabbit from marinade and reserve the marinade. Pat rabbit pieces dry with paper towels.
4. Heat 2 tbsp (30 ml) olive oil in a large heavy skillet or Dutch oven over medium-high heat. Brown rabbit pieces in batches until nicely colored, about 4–5 minutes per side. Transfer browned pieces to a plate.
5. Add the sliced onion to the pan and sauté until soft and golden, about 6–8 minutes. Pour in the reserved marinade and 1 cup (240 ml) stock, scraping up browned bits from the pan.
6. Return the rabbit pieces to the pan, bring to a simmer, reduce heat to low, cover and cook gently 45–60 minutes until the meat is very tender and easily pulls from the bone. If using potatoes, add them in the last 25–30 minutes so they cook through.
7. Uncover and simmer a few minutes more to reduce and thicken the sauce if needed. Taste and adjust seasoning with salt and pepper.
8. Sprinkle with remaining chopped parsley and serve hot with the cooked potatoes or crusty bread to soak up the sauce.