Canarian Marinated Rabbit (Conejo en Adobo)
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Ingredients
- 800 g rabbit, jointed
- 5 garlic cloves
- 2 tsp sweet smoked paprika
- 1 tsp dried oregano
- 2 tbsp white wine vinegar
- 150 ml white wine
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 359 kcal
- Protein
- 42.6 g
- Carbohydrate
- 2.3 g
- of which sugars
- 0.4 g
- Fat
- 16.9 g
- of which saturates
- 4.6 g
- Fibre
- 0.6 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blend half the garlic with the smoked paprika, oregano, vinegar and a splash of the olive oil to a paste. Rub over the rabbit and marinate for at least 30 minutes, or overnight in the fridge.
- 2
Heat the remaining olive oil in a large pot and brown the rabbit well on all sides, about 10 minutes.
- 3
Add the remaining garlic and pour in the white wine, scraping up any bits from the base of the pot.
- 4
Cover and simmer gently for 35-40 minutes until the rabbit is tender and cooked through with no pink remaining.
- 5
Season to taste and serve hot with the sauce spooned over.
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