CONEJO EN SALSA (RABBIT IN SAUCE)

 

1 rabbit (skinned, cleaned and cut into portions)

2 or 4 dessertspoons red sauce

1 small glass wine

1 tomato

1 head garlic

1 onion

100 g almonds

oil

parsley

thyme

oregano

salt

 

Sauté the portions of rabbit until golden. Place in a saucepan. Add the red sauce, thyme, oregano and wine.

Add a little of the oil used for frying the rabbit, some water, slat to taste and simmer until the meat is tender and the sauce thickens.

Combine fried diced potatoes before removing from heat.

 

Serves 4

 

country : Canary Islands

course : meat dish

 

source : The Best of Canary Island Cookery / Felisa Vera, Remedios Sosa, Ana Leal, Yurena Díaz