receta conejo en salmorejo gastronomía canaria cocina de monte recetas con carne platos tradicionales de Tenerife

Rabbit in Salmorejo

Name: Conejo en Salmorejo
Prep time: 20 min
Cook time: 45 min
Yield: 4 personas
Ingredients: 1 conejo Conejo de granja canario; 8 dientes Ajo; 750 ml Vino Flor de Chasna (Blanco Seco); 60 g (tostadas) Almendras; 1/2 manojo Perejil fresco; 1 unidad Pimienta picona; 10 g Pimentón dulce; 1 cda Comino en grano; 1 cda Tomillo Seco

Type of dish Principal

Difficulty Media

Portions 4 people

Preparation 20 min (+maceration)

Cooking 45 min

See full technical specifications

About the recipe

An emblematic dish of the mountain cuisine and highlands of Granadilla, a legacy of hunting traditions. The rabbit is marinated for 24 hours in a mixture of Abona DO wine, paprika, plenty of garlic, and mountain herbs, then fried and stewed in that sauce.

Gluten

Nuts

Sulfitos

4 people

20 min (+maceration)

45 min

Ingredients

List of ingredients needed and quantities for the preparation of this recipe.

1 conejo Canary farm rabbit Canary farm rabbit	1 conejo
8 cloves Garlic from Tenerife Garlic from Tenerife	8 cloves
750 ml Flor de Chasna Wine (Dry White) Flor de Chasna Wine (Dry White)	750 ml
60 g (tostadas) Almonds Almonds	60 g (tostadas)
1/2 bunch Fresh parsley Fresh parsley	1/2 bunch
1 unit Hot pepper Hot pepper	1 unit
10 g Sweet paprika Sweet paprika	10 g
1 tbsp Cumin seeds Cumin seeds	1 tbsp
1 tbsp Dried Thyme Dried Thyme	1 tbsp

Preparation

Season the rabbit with coarse salt and set aside.

In a saucepan, heat oil and sauté garlic, bread, liver, almonds, palm pepper, cumin and parsley.

Add the white wine, deglaze and blend everything to make the sauce.

Fry the rabbit until golden brown, removing any excess fat.

Add the reserved sauce, thyme, and oregano.

Simmer until tender. Serve with wrinkled potatoes.

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