This was a savory dish, but be sure to leave plenty of time for the marinade to seep into the meat. It took me about a half hour to marinade the rabbit. I did this in the morning so when I returned home all I needed to do was cook the rabbit. Since the rabbit cost me $11 this is a more expensive meal. However, if served with potatoes it can feed 4-6 people.
Recipe taken from Spanish Home Cooking by Miriam Kelen
What you’ll need:
1 rabbit (3 to 3.5 lb), cut into serving pieces (you can also substitute chicken here)
5 garlic cloves, chopped
1 tablespoon of coarse salt
1 red bell pepper, chopped
1 tablespoon of paprika
1 ½ cups dry white wine
½ cup red wine vinegar
½ cup of olive oil
1 tablespoon of dried oregano
2 teaspoons of dried thyme
2 tablespoons of olive oil
Place rabbit pieces in a shallow dish or plastic bag.
In a food processor process garlic, salt, bell pepper and paprika until very fine. Gradually add wine, vinegar and olive oil until well blended. Pour over rabbit. Sprinkle thyme and oregano on the rabbit. Cover dish or seal the bag and refrigerate for several hours or overnight to marinade.
Drain rabbit pieces, set remaining marinade aside. Heat two tablespoons of olive oil in large skillet over medium heat until hot. Add rabbit pieces and cook for 10 minutes or until all sides are well browned. Remove rabbit from skillet.
Add marinade to the same skillet and bring to a boil. Reduce heat and simmer uncovered for 10 minutes.
Return rabbit to skillet, bring to a boil. Reduce heat, cover and simmer about 1 hour or until rabbit is tender.
Serve with baked potato, pasta or salad.
Recipe taken from Spanish Home Cooking by Miriam Kelen
What you’ll need:
1 rabbit (3 to 3.5 lb), cut into serving pieces (you can also substitute chicken here)
5 garlic cloves, chopped
1 tablespoon of coarse salt
1 red bell pepper, chopped
1 tablespoon of paprika
1 ½ cups dry white wine
½ cup red wine vinegar
½ cup of olive oil
1 tablespoon of dried oregano
2 teaspoons of dried thyme
2 tablespoons of olive oil
Place rabbit pieces in a shallow dish or plastic bag.
In a food processor process garlic, salt, bell pepper and paprika until very fine. Gradually add wine, vinegar and olive oil until well blended. Pour over rabbit. Sprinkle thyme and oregano on the rabbit. Cover dish or seal the bag and refrigerate for several hours or overnight to marinade.
Drain rabbit pieces, set remaining marinade aside. Heat two tablespoons of olive oil in large skillet over medium heat until hot. Add rabbit pieces and cook for 10 minutes or until all sides are well browned. Remove rabbit from skillet.
Add marinade to the same skillet and bring to a boil. Reduce heat and simmer uncovered for 10 minutes.
Return rabbit to skillet, bring to a boil. Reduce heat, cover and simmer about 1 hour or until rabbit is tender.
Serve with baked potato, pasta or salad.
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