Rabbit in Canarian Garlic Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 rabbit
- 8 clove (s) garlic
- 1 bunch parsley
- 1 bunch oregano
- 4 sprigs thyme
- 1 teaspoon paprika powder, hot pink
- 1 pepper (s)
- 1 teaspoon caraway seeds
- 1 pinch (s) salt and pepper
- 1 teaspoon wine vinegar
- 1 liter olive oil
- 1 liter white wine
- some olive oil for frying
Print Recipe
Pin Recipe Instructions
- Crush all eight ingredients in a mortar after the rabbit and mix with olive oil and white wine. Pour the sauce over the rabbit (cut into pieces) and let it steep for a day.
- The next day, fry the rabbit pieces in a little olive oil. Add the garlic toad in which the rabbit was pickled and simmer everything for about 30 minutes. Season to taste with wine, salt and pepper.
- Canarian wrinkled potatoes or jacket potatoes go well with it.
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