Conejo al Salmorejo
This traditional Spanish rabbit stew features tender rabbit pieces braised in a rich, garlicky sauce. It's a hearty and flavorful main course perfect for a comforting meal. The salmorejo-style marinade tenderizes the meat and infuses it with deep flavor.
An original recipe by Forkin
- Total time
- 3 hr 20 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 719 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 1 pcsrabbit, cut into 8-10 pieces
marinade
- 6 clovegarlic, peeled
- 4 tbspwhite wine vinegar
- 1 tbsppaprika, sweet
- 1 tsporegano, dried
- 0.5 tspthyme, dried
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
cooking
- 4 tbspolive oil
- 1 pcsonion, chopped
- 1 pcsred bell pepper, chopped
- 2 tbsptomato paste
- 0.5 cupdry white wine
- 1.5 cupchicken broth
- 1 pcsbay leaf
garnish
- 2 tbspfresh parsley, chopped
Equipment
food processor · large dutch oven · knife · heavy-bottomed pot · mortar and pestle
The method
Step by step
- 1
Place the garlic, white wine vinegar, paprika, oregano, thyme, salt, and black pepper in a mortar and pestle or small food processor.
About 3 min
Cook’s note: If using a food processor, pulse until a coarse paste forms.
- 2
Pound or blend the marinade ingredients until a rough paste is formed.
About 2 min
- 3
Rub the marinade all over the rabbit pieces, ensuring they are well coated.
About 2 min
Cook’s note: Use gloves if you prefer not to get your hands messy.
- 4
Place the marinated rabbit in a non-reactive bowl, cover, and refrigerate for at least 2 hours, or preferably overnight.
Cook’s note: Marinating longer will result in a more flavorful and tender rabbit.
- 5
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
Cook’s note: Ensure the pot is hot before adding the rabbit to get a good sear.
- 6
Remove the rabbit from the marinade, reserving the marinade, and pat the rabbit pieces dry with paper towels.
About 1 min
Cook’s note: Patting dry helps achieve a better sear.
- 7
Sear the rabbit pieces in batches until golden brown on all sides, then remove them from the pot and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches to maintain high heat.
- 8
Add the onion and red bell pepper to the same pot and sauté until softened, about 5-7 minutes.
About 7 min
Cook’s note: Scrape up any browned bits from the bottom of the pot as the vegetables cook.
- 9
Stir in the tomato paste and cook for 1 minute, stirring constantly.
About 1 min
Cook’s note: Cooking the tomato paste briefly deepens its flavor.
- 10
Pour in the dry white wine and reserved marinade, scraping up any browned bits from the bottom of the pot.
About 2 min
Cook’s note: Deglazing adds incredible flavor to the sauce.
- 11
Bring the liquid to a simmer and cook for 2-3 minutes to reduce slightly.
About 3 min
- 12
Return the seared rabbit pieces to the pot, add the chicken broth and bay leaf.
About 1 min
Cook’s note: Ensure the rabbit is mostly submerged in the liquid.
- 13
Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 45-60 minutes, or until the rabbit is very tender.
About 1 hr
Cook’s note: The rabbit should be fork-tender and easily pull away from the bone.
- 14
Remove the bay leaf and discard.
- 15
Taste and adjust seasoning with additional salt and pepper if needed.
About 1 min
- 16
Garnish with fresh parsley before serving.
About 1 min
Cook’s note: Serve with crusty bread or rice to soak up the delicious sauce.
Per serving
Nutrition
- Calories
- 719.2kcal
- Protein
- 75.2g
- Carbs
- 13.6g
- Fat
- 38.4g
- Fibre
- 2.8g
- Sugar
- 5.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Conejo al Salmorejo in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.