Rabbit in Salmorejo Sauce Recipe - Conejo al Salmorejo

Anaheim pepper
" Anaheim Pepper" ( CC BY 2.0) by  Steven Jackson Photography
  • 4 hrs 40 mins
  • Prep: 4 hrs 15 mins,
  • Cook: 25 mins
  • Yield: 4-5 servings
Ratings (5)

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.

What You'll Need

How to Make It

This rabbit with salmorejo sauce recipe makes 4-5 servings. It requires marinating the rabbit for 4-12 hours.

  1. Cut rabbit into small pieces (about 10-12). Salt rabbit and place into a shallow baking dish.
  2. 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.
  1. 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.
  2. 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.
  3. Serve rabbit with salmorejo sauce over top and accompany with fried or roasted potatoes.