TABELIAAUTHENTIC RECIPE
Conejo en salmorejoCanarian Rabbit in Salmorejo
Rabbit rests in a marinade of garlic, paprika and herbs before being braised. This Canary Islands version uses crushed liver to give body to the sauce.
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Ingredients (4 servings)
- Bone-in rabbit1000 g
- Rabbit liver50 g
- Garlic30 g
- Onion150 g
- Olive oil30ml for the marinade and 70ml for browning.100 ml
- Dry white wine150 ml
- Sweet paprika6 g
- Dried oregano1 g
- Dried thyme0.5 g
- Bay leaf1 leaf
- Salt8 g
- Water150 ml
Method
Crush the aromatics and coat the rabbit
- 1 Prepare 1kg rabbit in bone-in chunks and pat dry; put 50g liver in a separate container.
- 2 Crush 30g garlic with 8g salt, then mix with 6g paprika, 1g oregano, 0.5g thyme, 30ml oil and 150ml white wine.
- 3 Coat the meat with the marinade and add 1 bay leaf.
Ready when
Continue when all surfaces of the meat are covered with the red marinade.
Let the flavours develop in the refrigerator
- 1 Cover the meat container and refrigerate for 8 hours; refrigerate the liver separately as well.
Ready when
Continue when the meat has taken on the colour of the marinade.
Brown the meat and cook the onion
- 1 Finely chop 150g onion.
- 2 Remove the meat from the marinade, reserving the liquid in a separate container.
- 3 Heat 70ml oil in a pot, brown all sides of the meat over medium heat in 2 batches and remove.
- 4 Add the onion and liver to the same pot and cook for 5 minutes.
Ready when
Continue when the meat is browned and the onion is translucent.
Crush the liver and finish the braise
- 1 Remove the liver and crush it finely in a mortar.
- 2 Return the meat, marinade and liver to the pot with 150ml water and boil over medium heat for 3 minutes.
- 3 Cover and simmer over low heat for 25–30 minutes; confirm that the centre stays at 75°C for at least 1 minute.
- 4 Remove the bay leaf and portion the meat and sauce onto plates.
Ready when
It is ready when the meat comes away easily from the bones and the sauce has a fine, lightly thickened texture.
About this dish
Conejo en salmorejo, a rabbit dish from the Canary Islands, is a local speciality made with a marinade of garlic, paprika, wine and vinegar. In Tenerife, too, it is enjoyed as a representative island dish.
In the north of the island and at mid-altitude, there are eating places known as guachinches. Tacoronte has some that open seasonally, serving rabbit in salmorejo and grilled meats alongside local wine.
In northern Pinolere, restaurants and guachinches serving home-style island cooking also offer this braise and papas arrugadas. Following rabbit dishes draws attention beyond the tourist coast to the tables of the island’s villages.
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