Catalan Rabbit - Conejo con San Feina
recipe for Catalan Rabbit - Conejo con San Feina
has been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
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
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
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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.
for Catalan Rabbit
2 medium onions
2 medium aubergines
2 medium red peppers
3 medium green peppers
6 ripe tomatoes
1 bulb garlic
1 rabbit (cut into pieces)
Small glass brandy
Salt and pepper
4 tablespoons olive oil
to make Catalan Rabbit
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.
the garlic into individual cloves, remove the excess
outer layers but do not peel.
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.
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.
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.
with lots of fresh bread.
with permission of Orce