Alpujarran fried rabbit

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

Fritailla de conejo

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

Europe
Spain
Lanjarón
Stew
Mediterranean
Gluten-free
Andalusia
Winter

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