Smothered Rabbit

Name: Smothered Rabbit (Conejo Estofado)
Yield: Serves 6
Cuisine: Puerto Rican
Ingredients: 3 cups white wine; ¼ cup vinegar; 1 cup olive oil; 12 olives, stuffed with pimientos; 1 bay leaf; 2 tablespoons capers; 12 olives, stuffed with pimientos; 1 teaspoon salt; 2 pounds potatoes, peeled and cubed; 3 pounds cut-up ready-to-cook rabbit pieces; 12 cloves garlic, peeled, minced; 1 onion, peeled, minced; 1 can (8 ounces) tomato sauce; 1 tablespoon salt

Conejo Estofado

Preparation info

Serves
6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

3 pounds cut-up ready-to-cook rabbit pieces

Americas
Main course
Puerto Rico
Caribbean
Gluten-free

Method

Wash and dry rabbit pieces and place in a large caldero or heavy kettle.
Add ingredients included in B, mix, and bring rapidly to a boil. Cover and simmer over low heat about 1½ hours, or until rabbit meat is almost fork-tender.
Add ingredients included in C, mix, and bring rapidly to a boil. Red