Roasted Rabbit

Name: Roasted Rabbit (Conejo Asado)
Cuisine: Spanish
Ingredients: 1 whole rabbit (about 3 pounds), cut into 5 serving pieces; 1 tablespoon salt; 1 cup dry red wine, such as Merlot; ½ cup red wine vinegar; 3 garlic cloves, minced; 1 celery stalk, diced; 3 carrots, diced; 2 red onions, diced; 2 tablespoons extra-virgin olive oil; 1½ teaspoons freshly ground black pepper; 1 quart Chicken Broth; ½ cup dried cherries; 2 medium Idaho potatoes, peeled and cubed; 3 bay leaves; 2 tablespoons capers, drained; 10 pimiento-stuffed green olives; 1 cup dry red wine, such as Merlot

Conejo Asado

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

This dish uses many of the savory and sweet flavors–such as cherries, olives, and capers–that really reflect the Spanish influence in all Latin-American cooking. I personally can’t think about cooking rabbit without remembering my mother’s family’s ranch in Chihuahua, where rabbits blanketed the countryside.

Ingredients

1 whole rabbit (about 3 pounds), cut into 5 serving pieces
1 tablespoon salt

Europe
Americas
Spain
United States
Main course
Gluten-free

Method

Preheat the oven to 350°F.

Season both sides of the rabbit with the salt and pepper. In a large Dutch oven or other ovenproof pot, Heat the oil over a medium-high flame. When the oil just begins to smoke, add the rabbit pieces, skin-side down; you may have to work in batches. B