Rabbit in sauce
Ingredients for 4 people
1 kg rabbit cut in pieces • 150 g bacon • 1 big onion • 1/2 head of garlic • 1 bay leaf • 1 teaspoon ground black pepper • 2 dl sherry • 3 tbsp olive oil • 1 dl water • 1 teaspoon salt • 1 tbsp flour
Preparation
- Peel and chop the onion and separate the cloves of garlic without peeling them. Cut the bacon in pieces.
- Heat the oil and fry the pieces of rabbit until golden, then add the bacon.
- Add the onion and cook for 5 minutes; then add the garlic and bay leaf, salt and pepper.
- Add the flour to the sherry and mix well, then pour in together with the water. Reduce heat and simmer for 30 minutes stirring from time to time to avoid sticking
“De re cibaria” says that the flour should be lightly toasted. To achieve this, toast it in a pan with no liquid, at medium heat and stirring all the time until it gets a light brown colour.
Original rabbit in sauce recipe from the book Minorca. Cooking and gastronomy. Triangle Postals. Photography: Oriol Aleu
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