Rabbit ‘al disco’

Name: Rabbit ‘al disco’ (Conejo al disco de arado)
Cuisine: Argentine
Ingredients: 200 g/7 oz can chopped tomatoes; 120 ml/4 fl oz/½ cup chicken stock; 120 ml/4 fl oz/½ cup white wine; 15 ml/1 tbsp paprika; 4 garlic cloves, crushed; 1 medium leek, diced; 2 green (bell) peppers, diced; 3 medium carrots, diced; steamed or pilau rice, to serve; steamed or pilau rice, to serve; 200 g/7 oz frozen peas; 2.5 ml/½ tsp dried tarragon; 5 ml/1 tsp dried oregano; a few sprigs of thyme; 2 bay leaves; 4 large or 8 small rabbit portions; 2 large onions, finely chopped; 45 ml/3 tbsp olive oil; salt and ground black pepper; salt and ground black pepper

Conejo al disco de arado

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

This rabbit dish is cooked ‘Al disco de arado’ on the huge iron disc salvaged from a plough, and is cooked over a wood fire. A large cast-iron frying pan makes a good substitute. Rabbit is, of course, a staple rural ingredient, and this recipe makes the most of its flavour in a lovely herby casserole.

Ingredients

4 large or 8 small rabbit portions
salt and ground black pepper
45 ml

Americas
Argentina
Gluten-free

Method

Season the rabbit with salt and pepper. Heat the oil in a large frying pan, add the rabbit and fry the meat over a high heat for 2–3 minutes on each side until dark golden. Remove from the pan and set aside.
Lower the heat to medium and add t