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.
En original oppskrift av Forkin
- Total tid
- 3 t 20 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 719 kcal
Allergeninformasjon: kan inneholde sulfitter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 1 stk.rabbit, cut into 8-10 pieces
marinade
- 6 feddgarlic, peeled
- 4 sswhite wine vinegar
- 1 sspaprika, sweet
- 1 tsoregano, dried
- 0,5 tsthyme, dried
- 1 tssalt
- 0,5 tsblack pepper, freshly ground
cooking
- 4 ssolive oil
- 1 stk.onion, chopped
- 1 stk.red bell pepper, chopped
- 2 sstomato paste
- 0,5 koppdry white wine
- 1,5 koppchicken broth
- 1 stk.bay leaf
garnish
- 2 ssfresh parsley, chopped
Utstyr
food processor · large dutch oven · knife · heavy-bottomed pot · mortar and pestle
Fremgangsmåte
Trinn for trinn
- 1
Place the garlic, white wine vinegar, paprika, oregano, thyme, salt, and black pepper in a mortar and pestle or small food processor.
Omtrent 3 min
Kokkens tips: If using a food processor, pulse until a coarse paste forms.
- 2
Pound or blend the marinade ingredients until a rough paste is formed.
Omtrent 2 min
- 3
Rub the marinade all over the rabbit pieces, ensuring they are well coated.
Omtrent 2 min
Kokkens tips: 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.
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 7 min
Kokkens tips: 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.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: Deglazing adds incredible flavor to the sauce.
- 11
Bring the liquid to a simmer and cook for 2-3 minutes to reduce slightly.
Omtrent 3 min
- 12
Return the seared rabbit pieces to the pot, add the chicken broth and bay leaf.
Omtrent 1 min
Kokkens tips: 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.
Omtrent 1 t
Kokkens tips: 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.
Omtrent 1 min
- 16
Garnish with fresh parsley before serving.
Omtrent 1 min
Kokkens tips: Serve with crusty bread or rice to soak up the delicious sauce.
Per porsjon
Næringsinnhold
- Kalorier
- 719,2kcal
- Protein
- 75,2g
- Karbohydrater
- 13,6g
- Fett
- 38,4g
- Fiber
- 2,8g
- Sukker
- 5,2g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
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.