Conejo Agridulce

YOU DON’T SEE MANY RABBITS IN SPAIN — THEY’VE ALL BEEN EATEN! AS SOON AS ONE POPS HIS LITTLE HEAD ABOVE HIS WARREN, THERE’S A DOZEN HUNTERS WAITING TO TURN HIM INTO DINNER. AND THIS DISH MAKES SUCH A WONDERFUL DINNER. IT HAS THE EARTHY FLAVOURS OF BROWNED RABBIT FLESH, THE AROMA OF ROSEMARY, THE SWEETNESS OF ONION, SULTANAS AND CARROT, THE FLAVOUR OF CITRUS, THE SHARPNESS OF WINE AND A FINISHING ADDITION OF SUGAR, VINEGAR AND BITTERSWEET SPANISH PAPRIKA. IT JUST SINGS OF THE INFLUENCE OF MU