Rabbit in sauce is a traditional dish. This stew, delicious and nutritious, is made with simple ingredients that enhance the flavor of the meat. The recipe allows for various variations, such as baked rabbit or marinated, but this version in sauce is perfect for enjoying with family. With its combination of fresh vegetables and a touch of white wine, each bite is an explosion of flavor. Perfect for a comforting meal, this dish can be served hot or even the next day, when the flavors intensify. Accompanied by French fries, it's a true delight that you must try.
Prep
15 min
Cook
30 min
Servings
4
Cut the rabbit into medium-sized pieces and season with salt and pepper to taste. Set aside the liver.
Heat a good splash of oil in a pot over high heat, add the rabbit, and brown it on all sides. Add the liver and remove it once it is cooked.
Peel and chop the onion into small pieces. Wash and chop the green pepper.
Incorporate the onion and green pepper into the browned rabbit.
When the vegetables are soft and the meat is ready, add the crushed tomato and cook over medium heat.
Chop the garlic, add it to the mortar along with the reserved liver, and mash. Add a little white wine and mix well.
Incorporate the mashed mixture into the rabbit, add the ñora meat, pour in the rest of the wine, and let it reduce. Add a glass of water and cook for 20-30 minutes.
Peel and cut the potatoes into cubes, fry them, and add them to the pot. Bring to a boil so they absorb the flavor.
Serve the rabbit in sauce recipe immediately or reheat it the next day.
