Conejo al Salmorejo

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place the garlic, white wine vinegar, paprika, oregano, thyme, salt, and black pepper in a mortar and pestle or small food processor.

   Ongeveer 3 min

   Tip van de kok: If using a food processor, pulse until a coarse paste forms.

2. 2

   Pound or blend the marinade ingredients until a rough paste is formed.

   Ongeveer 2 min

3. 3

   Rub the marinade all over the rabbit pieces, ensuring they are well coated.

   Ongeveer 2 min

   Tip van de kok: Use gloves if you prefer not to get your hands messy.

4. 4

   Place the marinated rabbit in a non-reactive bowl, cover, and refrigerate for at least 2 hours, or preferably overnight.

   Tip van de kok: Marinating longer will result in a more flavorful and tender rabbit.

5. 5

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Ongeveer 2 min

   Tip van de kok: Ensure the pot is hot before adding the rabbit to get a good sear.

6. 6

   Remove the rabbit from the marinade, reserving the marinade, and pat the rabbit pieces dry with paper towels.

   Ongeveer 1 min

   Tip van de kok: Patting dry helps achieve a better sear.

7. 7

   Sear the rabbit pieces in batches until golden brown on all sides, then remove them from the pot and set aside.

   Ongeveer 10 min

   Tip van de kok: Do not overcrowd the pot; sear in batches to maintain high heat.

8. 8

   Add the onion and red bell pepper to the same pot and sauté until softened, about 5-7 minutes.

   Ongeveer 7 min

   Tip van de kok: Scrape up any browned bits from the bottom of the pot as the vegetables cook.

9. 9

   Stir in the tomato paste and cook for 1 minute, stirring constantly.

   Ongeveer 1 min

   Tip van de kok: Cooking the tomato paste briefly deepens its flavor.

10. 10

    Pour in the dry white wine and reserved marinade, scraping up any browned bits from the bottom of the pot.

    Ongeveer 2 min

    Tip van de kok: Deglazing adds incredible flavor to the sauce.

11. 11

    Bring the liquid to a simmer and cook for 2-3 minutes to reduce slightly.

    Ongeveer 3 min

12. 12

    Return the seared rabbit pieces to the pot, add the chicken broth and bay leaf.

    Ongeveer 1 min

    Tip van de kok: Ensure the rabbit is mostly submerged in the liquid.

13. 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.

    Ongeveer 1 uur

    Tip van de kok: The rabbit should be fork-tender and easily pull away from the bone.

14. 14

    Remove the bay leaf and discard.

15. 15

    Taste and adjust seasoning with additional salt and pepper if needed.

    Ongeveer 1 min

16. 16

    Garnish with fresh parsley before serving.

    Ongeveer 1 min

    Tip van de kok: Serve with crusty bread or rice to soak up the delicious sauce.