Rabbit in Salmorejo, a recipe for Canarian cuisine and a delight. This recipe offers us a dish with a strong flavor, product of the dressing that carries a very rich spicy touch. The rabbit in salmorejo is a very simple dish, which carries many spices and requires some time of maceration to take all the taste. Rabbit is a white meat, very good protein and low fat and few calories. Spices can be varied according to our tastes. For example, in some areas they put white and vinegar wine, although we prefer to make salmorejo with white wine nothing more. Likewise, it can be done with a spicy touch. In any case, keep reading to discover from the hand of recipes how to do rabbit in salmorejo following the Canarian recipe, you will love it!
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make rabbit in salmorejo: |
| 1 rabbit 500 milliliters of white wine 8 teeth of garlic 1 tablespoon of oregano 1 tablespoon thyme 2 tablespoons of choricero pepper pulp 1 cayenne or chilli 2 laurel leaves 1 pinch of ground pepper 1 tablespoon of paprika de la vera 1 glass of olive oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make rabbit in salmorejo:
1. Prepare the ingredients in advance to make the rabbit in salmorejo faster. To do this, peel the garlic cloves and leave the spices ready.
2. Enter garlic and spices in the mortar, add the choricero pepper and the cayenne. Reserve bay leaves for later.
3. Machaca all very well until a paste is left. You will probably need a few minutes to get it.
4. When everything is well crushed, add the white wine, remove and mix very well.
5. Cut the rabbit into pieces. They can do this in the butcher shop if you prefer to save this step. Place the meat in a bowl, add the anterior masted and mix so that all pieces are permeated. Add the bay leaves and put the container in the fridge to leave it, at least, about 12 hours or from one day to another.
Trick: The maceration of the meat is an essential step to get a good rabbit in salmorejo, so that it tries to respect the times.
6. past the rest time, add a glass of oil in a pan and, when it is very hot, incorporate the pieces of rabbit into batches and dorake them well. See the pieces and putting them in a casserole as they are browning. The mashed that remains of the meat is saved to make the sauce.
7. Put the casserole with the fried rabbit pieces, add a little of the oil used in the previous step and all the masted that has remained of the maceration of the meat. The rabbit must be completely covered, so that it pours water if necessary.
8. Cook the rabbit in salmorejo about 40 minutes or until it is very tender. If it is dry, add some water.
9. salt and spicy test and rectify if necessary. Clever! You can already serve the rabbit recipe in salmorejo to enjoy this hot dish. You will see that the meat gets rid of the mouth and that the sauce is spectacular. As we said, it is a long dish, but it is worth it.
