Tag: rabbit

Canarian Recipes: Conejo en Salsa de Salmorejo

Rabbit in salmorejo is one of the most iconic dishes in Canarian cuisine, particularly in Tenerife, where it is a staple at popular festivities, pilgrimages, and family gatherings.

Its intense and aromatic flavour derives from salmorejo, a blend of garlic, spices, wine, and vinegar that is marinated for hours to infuse the meat. This simple recipe, passed down through generations, embodies resourceful cooking and the festive spirit of the islands. 

Ingredients
(Serves 4–6)

• 1 chopped rabbit
• 1 head of garlic
• 2–3 palm peppers (or dried chillies)
• 1 tablespoon sweet paprika 
• 1 teaspoon whole cumin seeds
• 1 bay leaf
• 1 small glass of dry white wine
• 1 small glass of wine vinegar
• Coarse salt
• Dried oregano
• Extra virgin olive oil

For the Salmorejo crush:

• Peeled garlic
• Cumin
• Palm peppers
• Coarse salt
• Add the paprika, oregano, vinegar, and white wine.
• Mix well and incorporate a good splash of olive oil until it becomes a thick and aromatic sauce.

Marination (Very Important)

1. Place the rabbit in a large bowl.
2. Add the salmorejo, bay leaf, and mix well.
3. Cover and let marinate for at least 8 hours; ideally, overnight in the refrigerator.
4. The longer it rests, the more flavour it develops.

Cooking Steps

1. Remove the pieces of rabbit (set aside the salmorejo).
2. Fry them in plenty of hot oil until golden brown.
3. Return the rabbit to the pan or stew pot and add the reserved salmorejo.
4. Cook over medium-low heat for about 15–20 minutes until the sauce reduces and the rabbit becomes tender.

Party Tips (as Done in Tenerife)
Many prepare this dish the day before: reheating it enhances the flavours.
If you prefer it milder, add a bit of broth or water at the end.
At pilgrimages, it is often served cold or lukewarm.

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

1. We season the rabbit’s liver with salt and pepper.
2. In a pan with a little oil, fry the liver. One minute on each side.
3. In the same oil, fry 3 cloves of garlic. 2 minutes.
4. 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

1. 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.
2. Chop a clove of garlic and cut the onions into fine diced
3. Grate the tomato and cut the mushrooms into quarters.
4. Sauté the garlic and bay leaves for 30 seconds.
5. Add the mushrooms and sauté for another 30 seconds.
6. Add the onion and a little beef broth plus tomato, thyme and sauté for 1 minute.
7. Add the red wine and reduce for 3 minutes.
8. When the alcohol evaporates, add the pieces of rabbit leg and the remaining broth.
9. After 5 minutes, add the shoulder.
10. After 7 more minutes, add the loin. Add the paste and mix.
11. Cook for 45 more minutes and add salt to taste.
12. Add a final touch of thyme and serve.