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Rabbit Braised In Spiced Sherry And Pimiento Sauce
(Conejo Criollo)
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| What You Need: |
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A 2- to 2½ -pound rabbit, thoroughly defrosted if frozen, cut into 8 serving pieces
1½ 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
1¼ cups chicken stock, fresh or canned
1 medium-sized bay leaf
½ teaspoon sugar
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| How To Cook: |
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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