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Catalan Rabbit - Conejo con San Feina

This recipe for Catalan Rabbit - Conejo con San Feina has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

San Feina refers to the rich vegetable sauce that is the essence of this satisfying social dish. We are lucky enough to have a Catalan neighbour who lovingly prepared this meal for the whole 'barrio' one evening. It is best cooked slowly over an open fire to get the richest of sauces with lovely smoky undertones.

Ingredients for Catalan Rabbit

2 medium onions
2 medium aubergines
2 medium red peppers
3 medium green peppers
200g pumpkin
6 ripe tomatoes
1 bulb garlic
1 rabbit (cut into pieces)
Small glass brandy
Salt and pepper
4 tablespoons olive oil

How to make Catalan Rabbit

  • Prepare the vegetables in advance, either the day before or the earlier in the day as it can take some time. All of the vegetables except the garlic need to be chopped as finely as possible. When the vegetables are chopped, set aside in containers until ready to be cooked.
  • Separate the garlic into individual cloves, remove the excess outer layers but do not peel.
  • Heat the oil in a large shallow pan and add the garlic. Cook gently for 5 minutes or so then add the rabbit pieces. Cook the rabbit slowly for 10 minutes until lightly golden, add the brandy cover and continue coking for a further 20 minutes very slowly until cooked through. Remove and set aside.
  • Heat a little more oil in the pan, add the onion and cook, stirring until translucent. Add the aubergines and peppers and cook for 10 minutes or so then add the pumpkin and the tomatoes. Cook very slowly for about an hour, stirring occasionally until everything has reduced and you have a rich sauce.
  • Return the rabbit and garlic to the pan stirring well to cover the meat with the vegetable sauce. Season to taste, cover and continue cooking for 20 minutes until the rabbit has taken on the flavours of the sauce.
  • Serve with lots of fresh bread.

Serves 6

Catalan Rabbit

Orce Serrano Hams

Published with permission of Orce Serrano Hams