Spanish-style Braised Rabbit

Ingredients

• 1 whole rabbit, cut into pieces (about 2 kg / 4.4 lbs) 1 whole rabbit, cut into pieces (about 2 kg / 4.4 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bay leaves 2 bay leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup red wine vinegar 1/4 cup red wine vinegar
• 1 cup chicken broth 1 cup chicken broth
• 4 ripe tomatoes, peeled and seeded 4 ripe tomatoes, peeled and seeded
• 2 slices of day-old bread 2 slices of day-old bread
• 1/4 cup extra virgin olive oil 1/4 cup extra virgin olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 10g (Sugars: 3g)
• Protein: 43g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, chopped onion, bay leaves, smoked paprika, cumin, oregano, salt, black pepper, and red wine vinegar. Mix well to create a marinade.
2. 2.
   Add the rabbit pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat a large, heavy-bottomed pot over medium heat. Add the marinated rabbit pieces, reserving the marinade. Brown the rabbit on all sides until golden brown, about 5 minutes per side.
4. 4.
   Pour the reserved marinade over the rabbit in the pot. Add the chicken broth and bring to a simmer. Cover the pot and let it cook for about 1 hour, or until the rabbit is tender.
5. 5.
   Meanwhile, prepare the salmorejo sauce. In a blender, combine the peeled and seeded tomatoes, bread slices, and olive oil. Blend until smooth and creamy.
6. 6.
   Once the rabbit is tender, remove it from the pot and set it aside. Discard the bay leaves. Pour the salmorejo sauce into the pot and cook for an additional 10 minutes, stirring occasionally.
7. 7.
   Return the rabbit to the pot and simmer for another 10 minutes to allow the flavors to meld together.
8. 8.
   Serve the Spanish-style Braised Rabbit hot, garnished with fresh parsley. Accompany it with crusty bread or potatoes to soak up the flavorful sauce.

Treat your ingredients with care...

• Rabbit — If rabbit is not readily available, you can substitute it with chicken thighs or drumsticks for a similar taste and texture.
• Red wine vinegar — If you prefer a milder tanginess, you can use white wine vinegar instead.
• Smoked paprika — Opt for the sweet variety if you prefer a milder smoky flavor.

Tips & Tricks

• For a richer flavor, marinate the rabbit overnight.
• Serve the dish with a side of sautéed vegetables for a complete meal.
• If the sauce is too thick, you can add a splash of chicken broth to thin it out.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors develop.
• This dish pairs well with a glass of Spanish red wine.

Serving advice

Serve the Spanish-style Braised Rabbit hot, allowing the flavors to shine. Garnish with fresh parsley for a pop of color and freshness. Accompany it with crusty bread or potatoes to soak up the flavorful salmorejo sauce.

Presentation advice

Present the Spanish-style Braised Rabbit in a rustic clay pot or a deep serving dish. Arrange the rabbit pieces with the salmorejo sauce generously spooned over them. Sprinkle fresh parsley on top for an appealing touch. Serve with a side of crusty bread or potatoes.