Conejo en Salmorejo

For Conejo en Salmorejo, chop the rabbit into medium sized pieces.

For the salmorejo (sauce), peel the garlic cloves and crush them in a mortar with coarse salt. Add oregano, parsley, thyme, the deseeded chili cut into small pieces, oil and wine vinegar. Process in a mortar to make a sauce.

Pour this paste in a wide saucepan with white wine and leave the rabbit to marinate in this sauce for one night.

The following day, remove the rabbit. Fry the pieces in a little hot olive oil. Put them in a wide saucepan and pour the sauce over them.

Steam the rabbit in the sauce, adding a little more water or wine if desired. Just before the end of the cooking time, add the almonds and raisins and season the conejo en salmorejo with salt.

Preparation Tip:

Conejo en Salmorejo is accompanied by "Papas arrugadas" - wrinkled boiled potatoes in their skins: Boil small potatoes in very salty water (or seawater!) until soft. Drain and leave on the hot stove for a few minutes to dry out and become wrinkly. Sway in between. Serve hot and eat with the shell!

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