Spanish Rabbit

 

 

 

Goes well with farmhouse bread, Baguette or Greek flatbread

Attention! Preparation time a bit more than 1 hour!

Preparation You'll need: A roaster with lid
Ingredients (for 2 persons) 1 whole rabbit 40 g Serrano ham ½ red and ½ green bell-pepper 2 medium-sized onions 1 Tetra-pak chopped tomatoes (500-600 g) 4 cloves of garlic 1½ heaped tsp. pimentón (Spanish smoked sweet paprika) 1½ bay leaves 1 lemon (bio) ½ bunch of parsley Olive oil Salt and pepper
First steps Rinse the rabbit, pat dry with paper towel, remove head if it's the full rabbit, and cut into several pieces with a cleaver. Fry in regular olive oil on medium to high heat (7) on both sides until they are dark brown. This will take some time - in the meantime you can prepare the other ingredients: Coarsly chop the 2 onions, cut the bell-pepper halves into large pieces (2 to 3 cm), put together aside. Rinse and pluck half a bunch of parsley Remove the skin of the 4 cloves of garlic, press and finely chop them. Cut 40 g Serrano ham into small pieces Zest 1 complete lemon, juice one half of it.
Preparation As soon as the rabbit parts are browned, take them out of the roaster. Now sauté the onion and peppers in the olive oil at medium heat for 5 minutes (if olive oil is still needed, you can now add Extra-virgin olive oil). Add garlic and sauté for another 2 minutes. Now add the tomato pieces, Serrano, 1½ heaped teaspoons of pimentón, lemon zest and juice (15-20 ml) of one half, bay leaves and most of the parsley (the rest of the parsley is used at the very end). Stir well and season with salt and pepper. Add the meat pieces, cover and fry over medium heat for 35 to 40 minutes, stirring occasionally and checking the moisture. If necessary, add water.
Serve To serve, first briefly set the meat aside, season the sauce again, then place it on the plates, add the meat and garnish with parsley.