Canarian Recipes: Conejo Al Vino Tinto
A wholesome slow-cooked rabbit recipe filled with autumnal flavours to warm you right up. The rabbit is very tender and moist as since rabbit is lean and can be tough if not prepared carefully.
- 1 rabbit
- Parsley
- Bread, 1 slice
- Salt
- Pepper
- 1 tomato
- 200 gr mushrooms, optional
- 5 cloves of garlic
- Thyme
- 1 bay leaf
- 2 onions
- 100 ml of red wine
- 200 ml of meat broth
- Olive oil
For the Paste
- We season the rabbit’s liver with salt and pepper.
- In a pan with a little oil, fry the liver. One minute on each side.
- In the same oil, fry 3 cloves of garlic. 2 minutes.
- Blend a little of the meat broth, the fried garlic, the liver, the slice of bread and a little parsley. We need to make a thick paste.
For the stew
- In the same pan where we fried the liver and garlic, we sear the rabbit pieces until they are golden. First the leg, then the shoulder and then the loin. About 5 minutes in total. We remove and set aside.
- Chop a clove of garlic and cut the onions into fine diced
- Grate the tomato and cut the mushrooms into quarters.
- Sauté the garlic and bay leaves for 30 seconds.
- Add the mushrooms and sauté for another 30 seconds.
- Add the onion and a little beef broth plus tomato, thyme and sauté for 1 minute.
- Add the red wine and reduce for 3 minutes.
- When the alcohol evaporates, add the pieces of rabbit leg and the remaining broth.
- After 5 minutes, add the shoulder.
- After 7 more minutes, add the loin. Add the paste and mix.
- Cook for 45 more minutes and add salt to taste.
- Add a final touch of thyme and serve.