Conejo a La Gallega

Rabbit à La Galicia

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Cut the rabbit into joints and fry in hot oil to a golden colour. Then add sliced onions and tomatoes and fry till a good brown colour, adding about 2 ozs of gammon, cut in cubes. Season highly with salt and pepper and cook till the rabbit is tender.