Happy New Year ladies & gents!
I’ve been meaning to try this recipe for rabbit for a long time and finally got round to it the day before New Year’s Eve!
I went to Menorca in excess of 17 years ago and remember my dad driving past a field with rabbits in hutches as we pulled up to this restaurant -the rabbits were obviously bred for food. On entering the restaurant I decided to opt for the rabbit as a main course and as 14 year old boy was amazed when it was presented on my plate whole , minus the head but including the kidneys! I remember it not being too great but forced myself to eat it to save face!
Fast forward to the present and Ive had spit roasted rabbit over an open fire, bbq’ed rabbit legs , Chinese five spice ,Thai seven spice , Cajun, Jamaican jerk legs , obviously rabbit pie , slow cooked rabbit stew, rabbit curry and rabbit jerky from what I can remember!
But by far the best at the moment is the recipe below:
it’s a staple recipe for rabbit from the Canary isles. I used dry herbs and chilli flakes as that’s all I had everything else was as the recipe -I can honestly say it’s the best rabbit I’ve ever had and it was a big buck to! Although I simmered it for probably 45 mins with a plate over the top which made it nice and tender. I served with sautéed potatoes.
Be advised this is from the website below.
tfe.es
CONEJO AL SALMOREJO ( CANARIAN RABBIT)
Ingredients:
1 rabbit (can be chicken legs)
10 cloves of garlic
few sprigs of thyme
1 teaspoon smoked paprika
3 bay leaves
1 spicy pepper (chilli or piri piri)
1 teaspoon ground cumin
1 red fresh pepper
aprox. 200 ml white wine
2 tablespoons vinegar
aprox. 1/3 cup olive oil
salt
Divide meat in pieces and put them l in a bowl. Mix all the ingredients – with the exception of red fresh pepper – in a blender until is substantially smooth. If you do not have a blender, cut the ingredients in very small pieces and mix them with wine, olive oil and vinegar. Then mix the prepared marinade with rabbit, cover with plastic wrap and leatve in the fridge for a few hours (preferably overnigh). When this time has elapsed , remove it and fry it lightly in a separate frying pan. Put it an earthenware dish and add the marinade on the top, with a little more water. In a mortar, mash up the sweet pepper and add this to the mixture. Put on a low heat for 20 minutes, turning the pieces of rabbit until it is ready. If the meat is not tender, refill with water to reduce the sauce and cook a bit longer. Correct the salt until you find the right taste and will be ready to eat.
I’ve been meaning to try this recipe for rabbit for a long time and finally got round to it the day before New Year’s Eve!
I went to Menorca in excess of 17 years ago and remember my dad driving past a field with rabbits in hutches as we pulled up to this restaurant -the rabbits were obviously bred for food. On entering the restaurant I decided to opt for the rabbit as a main course and as 14 year old boy was amazed when it was presented on my plate whole , minus the head but including the kidneys! I remember it not being too great but forced myself to eat it to save face!
Fast forward to the present and Ive had spit roasted rabbit over an open fire, bbq’ed rabbit legs , Chinese five spice ,Thai seven spice , Cajun, Jamaican jerk legs , obviously rabbit pie , slow cooked rabbit stew, rabbit curry and rabbit jerky from what I can remember!
But by far the best at the moment is the recipe below:
it’s a staple recipe for rabbit from the Canary isles. I used dry herbs and chilli flakes as that’s all I had everything else was as the recipe -I can honestly say it’s the best rabbit I’ve ever had and it was a big buck to! Although I simmered it for probably 45 mins with a plate over the top which made it nice and tender. I served with sautéed potatoes.
Be advised this is from the website below.
Conejo al Salmorejo Recipe – TFE.es
Conejo al Salmorejo recipe: If you are not a big fan of this kind of meat, instead of rabbit, you can use chicken legs
tfe.es
CONEJO AL SALMOREJO ( CANARIAN RABBIT)
Ingredients:
1 rabbit (can be chicken legs)
10 cloves of garlic
few sprigs of thyme
1 teaspoon smoked paprika
3 bay leaves
1 spicy pepper (chilli or piri piri)
1 teaspoon ground cumin
1 red fresh pepper
aprox. 200 ml white wine
2 tablespoons vinegar
aprox. 1/3 cup olive oil
salt
Divide meat in pieces and put them l in a bowl. Mix all the ingredients – with the exception of red fresh pepper – in a blender until is substantially smooth. If you do not have a blender, cut the ingredients in very small pieces and mix them with wine, olive oil and vinegar. Then mix the prepared marinade with rabbit, cover with plastic wrap and leatve in the fridge for a few hours (preferably overnigh). When this time has elapsed , remove it and fry it lightly in a separate frying pan. Put it an earthenware dish and add the marinade on the top, with a little more water. In a mortar, mash up the sweet pepper and add this to the mixture. Put on a low heat for 20 minutes, turning the pieces of rabbit until it is ready. If the meat is not tender, refill with water to reduce the sauce and cook a bit longer. Correct the salt until you find the right taste and will be ready to eat.
