Conejo al Salmorejo Recipe
Linguine, braised rabbit, creamy mediterranean sauce, orange zest.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Rabbit
In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are soft.
Brown the Rabbit
Add the rabbit pieces to the pot and cook until browned on all sides. This should take about 10-15 minutes.
Deglaze with Wine
Pour in the white wine and let it simmer for about 5 minutes to deglaze the pot.
Add Tomato and Stock
Stir in the tomato puree and chicken or rabbit stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 hour, or until the rabbit is tender.
Cook the Linguine
While the rabbit is braising, cook the linguine pasta according to package instructions in a separate pot. Drain and set aside.
Finish the Sauce
Once the rabbit is tender, remove it from the pot. Add heavy cream, orange zest, salt, and black pepper to the sauce. Stir well and let it simmer for an additional 10 minutes.
Combine and Serve
Return the rabbit to the sauce and let it warm through. Serve the braised rabbit over the linguine and garnish with fresh parsley.
