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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 3 h 20 min
- Porcije
- 4
- Težina
- Srednje
- Po porciji
- 719 kcal
Informacije o alergenima: može sadržavati sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Sastojci
- 1 komrabbit, cut into 8-10 pieces
marinade
- 6 češanjgarlic, peeled
- 4 žlicawhite wine vinegar
- 1 žlicapaprika, sweet
- 1 žličicaoregano, dried
- 0,5 žličicathyme, dried
- 1 žličicasalt
- 0,5 žličicablack pepper, freshly ground
cooking
- 4 žlicaolive oil
- 1 komonion, chopped
- 1 komred bell pepper, chopped
- 2 žlicatomato paste
- 0,5 šalicadry white wine
- 1,5 šalicachicken broth
- 1 kombay leaf
garnish
- 2 žlicafresh parsley, chopped
Oprema
food processor · large dutch oven · knife · heavy-bottomed pot · mortar and pestle
Postupak
Korak po korak
- 1
Place the garlic, white wine vinegar, paprika, oregano, thyme, salt, and black pepper in a mortar and pestle or small food processor.
Oko 3 min
Napomena kuhara: If using a food processor, pulse until a coarse paste forms.
- 2
Pound or blend the marinade ingredients until a rough paste is formed.
Oko 2 min
- 3
Rub the marinade all over the rabbit pieces, ensuring they are well coated.
Oko 2 min
Napomena kuhara: 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.
Napomena kuhara: 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.
Oko 2 min
Napomena kuhara: 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.
Oko 1 min
Napomena kuhara: 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.
Oko 10 min
Napomena kuhara: 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.
Oko 7 min
Napomena kuhara: 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.
Oko 1 min
Napomena kuhara: 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.
Oko 2 min
Napomena kuhara: Deglazing adds incredible flavor to the sauce.
- 11
Bring the liquid to a simmer and cook for 2-3 minutes to reduce slightly.
Oko 3 min
- 12
Return the seared rabbit pieces to the pot, add the chicken broth and bay leaf.
Oko 1 min
Napomena kuhara: 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.
Oko 1 h
Napomena kuhara: 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.
Oko 1 min
- 16
Garnish with fresh parsley before serving.
Oko 1 min
Napomena kuhara: Serve with crusty bread or rice to soak up the delicious sauce.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 719,2kcal
- Bjelančevine
- 75,2g
- Ugljikohidrati
- 13,6g
- Masti
- 38,4g
- Vlakna
- 2,8g
- Šećeri
- 5,2g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
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.