Canary Rabbit – Conejo en Salmorejo

Peeled oregano, parsley, garlic cloves, thyme, deseeded chili bell pepper, paprika with a little salt and pepper crush in a mortar or chop in a food processor and mix with olive oil, vinegar and red wine. Pour the marinade over the salted and peppered rabbit legs form and leave in the refrigerator for a day.

The next day, fry the rabbit parts in a little olive oil. Now add the marinade in which the rabbit was marinated and let it simmer on low heat for about half an hour. Add the stock as needed, if the sauce boils down too much.

If necessary, season to taste with salt and freshly ground pepper.

Our tip: Use high-quality red wine for a particularly fine taste!

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