Salmorejo originally preserved rabbit meat for Spanish shepherds using just vinegar, garlic, and paprika—no refrigeration needed for weeks.
Rabbit in Salmorejo Sauce
Dive into the delightful flavors of our Rabbit in Salmorejo Sauce! This classic dish features tender rabbit simmered in a luscious, tomato-based sauce infused with aromatic spices, perfectly complemented by the addition of wrinkled potatoes that soak up every bit of that savory goodness. Get ready for a culinary adventure that’s both comforting and delicious!
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 pimentón grande
- 1 cabeza de ajo
- 2 cebolla mediana
- 4 pimientas picona o canarias
🫙Pantry Staples(2)
- Pan de miga gruesa
- Aceite @vatelvenezuela
🧂Spices & Seasonings(4)
- 1 cucharadas de comino (15 ml)
- 2 cucharadas de orégano (30 ml)
- 2 cucharada de pimentón de la vera molido (30 ml)
- sal y pimienta a tu gusto
🍯Sauces & Condiments(2)
- ½ vaso de vinagre (120 ml)
- 1 vaso de vino blanco (240 ml)
📦Other(3)
- 4 hojas de laurel
- 2 conejo troceados
- El hígado del conejo
👨🍳 Instructions
- 1
Wash the rabbit and cut it into pieces, being careful with the small bones.
- 2
Blend the white wine, garlic, cumin, oregano, paprika, salt, oil, vinegar, and hydrated canarian pepper.
- 3
Place the rabbit pieces in a bowl and marinate them in the mixture for at least 4 hours in the refrigerator.
- 4
Remove the rabbit from the refrigerator, drain it, and reserve the marinade.
- 5
In a large, deep skillet with a lid, brown all the rabbit pieces over medium-high heat in batches.
- 6
Once the rabbit is browned, fry the chopped onion and bell pepper, then add the liver and thick crumb bread, more wine, and the marinade to deglaze the pan.
- 7
Process the mixture in a blender and add it to the rabbit to thicken the sauce.
- 8
If the sauce thickens too much, add more wine and adjust the seasoning.
- 9
Add the rosemary and bay leaves towards the end to preserve their aroma and flavor.
- 10
The rabbit is cooked when the meat separates from the bone.
- 11
Serve with wrinkled potatoes.
💡 Pro Tips
- ✓Marinate rabbit for 12-24 hours instead of the minimum 4 hours because rabbit's lean muscle fibers need extended acid exposure to break down connective tissue and achieve optimal tenderness.timing12-24 hours
- ✓Brown rabbit pieces at exactly 285-300°F surface temperature using an infrared thermometer to achieve Maillard reaction without overcooking the delicate lean meat.technique285-300°F
- ✓Use day-old bread with 40-45% moisture content for the thickening mixture because fresh bread creates a gluey texture while stale bread provides proper starch release for silky sauce consistency.ingredient40-45% moisture
- ✓Blend the sauce mixture for exactly 45-60 seconds to achieve proper emulsification without over-aerating, which would create foam and break the oil-wine emulsion.technique45-60 seconds
- ✓Maintain sauce temperature at 180-185°F during final simmering because rabbit proteins coagulate at 160°F but require the higher temperature to properly integrate with the bread-thickened salmorejo base.timing180-185°F
Share this recipe
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Salmorejo originally preserved rabbit meat for Spanish shepherds using just vinegar, garlic, and paprika—no refrigeration needed for weeks.
Rabbit in Salmorejo Sauce
Dive into the delightful flavors of our Rabbit in Salmorejo Sauce! This classic dish features tender rabbit simmered in a luscious, tomato-based sauce infused with aromatic spices, perfectly complemented by the addition of wrinkled potatoes that soak up every bit of that savory goodness. Get ready for a culinary adventure that’s both comforting and delicious!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 pimentón grande
- 1 cabeza de ajo
- 2 cebolla mediana
- 4 pimientas picona o canarias
🫙Pantry Staples(2)
- Pan de miga gruesa
- Aceite @vatelvenezuela
🧂Spices & Seasonings(4)
- 1 cucharadas de comino (15 ml)
- 2 cucharadas de orégano (30 ml)
- 2 cucharada de pimentón de la vera molido (30 ml)
- sal y pimienta a tu gusto
🍯Sauces & Condiments(2)
- ½ vaso de vinagre (120 ml)
- 1 vaso de vino blanco (240 ml)
📦Other(3)
- 4 hojas de laurel
- 2 conejo troceados
- El hígado del conejo
👨🍳 Instructions
- 1
Wash the rabbit and cut it into pieces, being careful with the small bones.
- 2
Blend the white wine, garlic, cumin, oregano, paprika, salt, oil, vinegar, and hydrated canarian pepper.
- 3
Place the rabbit pieces in a bowl and marinate them in the mixture for at least 4 hours in the refrigerator.
- 4
Remove the rabbit from the refrigerator, drain it, and reserve the marinade.
- 5
In a large, deep skillet with a lid, brown all the rabbit pieces over medium-high heat in batches.
- 6
Once the rabbit is browned, fry the chopped onion and bell pepper, then add the liver and thick crumb bread, more wine, and the marinade to deglaze the pan.
- 7
Process the mixture in a blender and add it to the rabbit to thicken the sauce.
- 8
If the sauce thickens too much, add more wine and adjust the seasoning.
- 9
Add the rosemary and bay leaves towards the end to preserve their aroma and flavor.
- 10
The rabbit is cooked when the meat separates from the bone.
- 11
Serve with wrinkled potatoes.
💡 Pro Tips
- ✓Marinate rabbit for 12-24 hours instead of the minimum 4 hours because rabbit's lean muscle fibers need extended acid exposure to break down connective tissue and achieve optimal tenderness.timing12-24 hours
- ✓Brown rabbit pieces at exactly 285-300°F surface temperature using an infrared thermometer to achieve Maillard reaction without overcooking the delicate lean meat.technique285-300°F
- ✓Use day-old bread with 40-45% moisture content for the thickening mixture because fresh bread creates a gluey texture while stale bread provides proper starch release for silky sauce consistency.ingredient40-45% moisture
- ✓Blend the sauce mixture for exactly 45-60 seconds to achieve proper emulsification without over-aerating, which would create foam and break the oil-wine emulsion.technique45-60 seconds
- ✓Maintain sauce temperature at 180-185°F during final simmering because rabbit proteins coagulate at 160°F but require the higher temperature to properly integrate with the bread-thickened salmorejo base.timing180-185°F