Cacerola de Conejo (Rabbit Casserole)
|Salad oil||5 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Consomme/Pale meat / vegetable stock||1⁄2 Cup (8 tbs)|
|Sweet red pepper||3|
|Hot boiled rice/4-5 slices fried / toasted bread||3 Cup (48 tbs)|
|Ripe olives||1⁄4 Cup (4 tbs)|
Combine flour with salt and pepper.
Dredge rabbit pieces in mixture.
Heat 3Ã¢â‚¬â€4 tablespoons salad oil in skillet; add meat, onion and garlic.
Turn meat to color all sides light golden.
Set oven at 350 Ã‚Â°F., and scrape contents of pan into heated casserole.
Rinse pan with the wine, and pour over the rabbit.
Add just enough consomme to keep meat moist.
Cover casserole, and bake about 1 1/2 hours or until rabbit is perfectly tender.
About 15 minutes before serving, heat remaining 1Ã¢â‚¬â€2 tablespoons salad oil (or butter or margarine) in skillet; add pepper strips and eggplant.
Fry gently about 10 minutes or until tender.
Arrange cooked rabbit pieces on shallow bed of well-drained rice; strain casserole sauce, and pour over; garnish platter with hot vegetables, ripe olives and sprigs of parsley.
Note: Rabbit, either wild or commercially produced, is frequently featured as the main course.
This recipe is an adaptation of the Spanish version; the sweet peppers, and eggplant are typical accompaniments.
The casserole sauce may be thickened, if desired, with 1 tablespoon flour blended with same amount cold water; stir into casserole 10 minutes before taking from oven.