Conejo Frito a La Catalana

Fried Rabbit à La Catalane

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

The rabbit is jointed and put in an earthenware casserole with vinegar, white wine, mixed herbs, a clove of garlic, and sprinkled with salt and pepper. Let it stand in this marinade for several hours. Then dip the pieces of rabbit in flour and fry in hot oil to a golden colour. Some hot sauce—such as sauce piquante—is served with it.