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  Added: Jul 19, 2006  •  Visited (482)  •  Print version Print this recipe (25)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Rabbit Braised In Spiced Sherry And Pimiento Sauce
(Conejo Criollo)
What You Need:
  • A 2- to 2½ -pound rabbit, thoroughly defrosted if frozen, cut into 8 serving pieces
  • teaspoons salt
  • Freshly ground black pepper
  • 3 tablespoons lard
  • 1 cup finely chopped onions
  • 1 teaspoon finely chopped garlic
  • 2 tablespoons brandy
  • 1 cup dry sherry
  • 3 medium-sized firm ripe tomatoes, peeled, seeded and finely chopped (see Sopa de Gandules), or substitute 1 cup chopped drained canned tomatoes
  • 1 teaspoon finely chopped fresh hot chilies
  • 1/3 cup finely chopped drained canned pimientos
  • cups chicken stock, fresh or canned
  • 1 medium-sized bay leaf
  • ½ teaspoon sugar

  • How To Cook:
    1. Preheat the oven to 350°F. Pat the pieces of rabbit completely dry with paper towels and season them with 1 teaspoon of the salt and several grindings of pepper. In a heavy 4- to 5-quart casserole, heat the lard over moderate heat until a drop of water flicked into it splutters instantly.

    2. Brown 3 or 4 pieces of rabbit at a time. Turn the pieces with tongs and regulate the heat so they color richly and evenly without burning. As they brown, transfer the pieces of rabbit to a plate.

    3. Drop the onions and garlic into the fat remaining in the casserole and, stirring frequently, cook for about 5 minutes, or until they are soft and transparent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly. With a slotted spoon, transfer the onions and garlic to the plate with the rabbit.

    4. Pour the brandy into the casserole and heat it briefly, then ignite it with a match. Slide the pan gently back and forth over the range until the flame dies, then add the sherry.

    5. Bring to a boil over high heat, meanwhile stirring and scraping in any brown particles that cling to the bottom and sides of the casserole.

    6. Stir in the tomatoes, chilies, pimientos, chicken stock, bay leaf, sugar, the remaining ½ teaspoon of salt and a few grindings of pepper. Return the rabbit, onions and garlic to the casserole with any liquid accumulated around them.

    7. Bring to a boil over high heat, cover tightly, and bake in the middle of the oven for about 2 hours, or until the rabbit is tender and shows no resistance when pierced with the point of small, sharp knife.

    8. To serve, arrange the pieces of rabbit on a heated platter. Taste the sauce for seasoning and pour it over the meat. "Conejo Criollo" can be accompanied by hot cooked rice, Christophene au Gratin or Yam souffle.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Americas » Puerto Rico
    Main Ingredient » Meat & Poultry » Rabbit & Hare
    Main Ingredient » Condiments » Wine
    Main Ingredient » Vegetables » Onion
    Dish » Stew


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