Name: Alpujarran fried rabbit (Fritailla de conejo)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 eggplant, peeled and cut into ½ inch (1 cm) pieces; 4 plum tomatoes, peeled (see note) and coarsely chopped; 1–2 teaspoons sugar; 2–3 sprigs lemon thyme; 1 rabbit, cut into 4 pieces; Freshly ground black pepper; 1 large onion, cut into ½ inch (1 cm) pieces; 1 red bell pepper, cut into ½ inch (1 cm) pieces; Salt; 2–3 cloves garlic, chopped; 1 cup (250 ml) extra virgin olive oil; 2 bay leaves; 2 cups (500 ml) white table wine; 2 green bell peppers, cut into ½ inch (1 cm) pieces

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Rabbits are legion in Andalusia and were a favorite source of lean meat in the days of the Moors. Gonzalo’s recipe makes a warming winter dish, with ample vegetables and juices to mop up with bread. Serve it with boiled potatoes or rice.

Ingredients

1 cup (250 ml) extra virgin olive oil
2–3 cloves garlic, chopped

Method

In a large pan heat 2 tablespoons of the oil, add half of the garlic and a pinch of salt, then brown the rabbit, turning a few times to color evenly Remove from the heat and pour in the white wine, setting it alight to flambé the meat until the alcohol burns off, then toss in the bay leaves. Set asi