|Nutritional Guidelines (per serving)|
|Servings: 4 to 5 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||38%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This rabbit in salmorejo sauce is a typical dish from the Canary Islands. The rabbit is first marinated in wine, vinegar, garlic, and spices, then fried in olive oil. The sauce is heated and the rabbit is simmered in the sauce until tender. Serve this rabbit dish with roasted potatoes. Don't confuse this "salmorejo" sauce with the cold soup from Cordoba of the same name.
This rabbit with salmorejo sauce recipe makes 4-5 servings. It requires marinating the rabbit for 4 to 12 hours.
Cut rabbit into small pieces (about 10 to 12). Salt rabbit and place into a shallow baking dish.
Peel the garlic cloves. Cut pepper into several pieces, removing seeds and veins. Put thyme, rosemary, paprika, white wine, vinegar, and pepper into the food processor and whirl. Pour mixture over the rabbit. Cover dish and allow rabbit to marinate in refrigerator.
When ready to cook, pour the olive oil into a heavy-bottom frying pan and heat on medium. Take rabbit pieces out of baking dish and fry in pan, making sure to brown on all sides, (about 15 minutes). Add more oil if necessary. When cooked, remove from the pan and place on a plate.
Pour marinade into the same frying pan and heat to a simmer. Return rabbit pieces to the pan and continue to simmer for 10 minutes. Liquid should be reduced.
Serve rabbit with salmorejo sauce over top and accompany with fried or roasted potatoes.