Rabbit Stew (Guiso de Conejo)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 cloves garlic 1 teaspoon each cumin, oregano, and rosemary salt, freshly ground pepper
1/2 cup vegetable oil 1/4 cup white wine vinegar 2-1/2 pound rabbit, or 2-1/2 pounds of kid, cut into serving pieces
3 slices bacon, chopped 2 cups dry white wine 12 small white onions, peeled



1 Grind the garlic, cumin, oregano, and rosemary together with a mortar and pestle or in a small blender jar. Add salt to taste and a generous amount of pepper. Mix with 1/4 cup of the oil and all the vinegar. Put the rabbit pieces in a bowl and pour the mixture over them. Cover with plastic wrap and marinate overnight in the refrigerator, turning once or twice. Lift out the rabbit pieces, pat dry. Reserve the marinade.
2 In a skillet heat the remaining 1/4 cup of oil and saute the bacon until it is crisp. Prush it to one side of the skillet and saute the rabbit pieces in the fat until they are golden. Transfer the rabbit and the contents of the skillet to a flameproof casserole or heavy saucepan. Add the marinade, the wine, and the onions. Cover and simmer until the rabbit is tender, about 1-1/2 hours. Arrange the rabbit and the onions in a serving dish and keep warm. Reduce the sauce over brisk heat until it is slightly thickened. Pour over the rabbit. Garnish if liked with black olives and parsley springs and serve with boiled potatoes.

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