Difference between revisions of "Sanfaina de Conejo"
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* ½ teaspoon [[sugar]] | * ½ teaspoon [[sugar]] | ||
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# Cut the rabbit into 4 pieces. | # Cut the rabbit into 4 pieces. | ||
# Brown well in oil and reserve. | # Brown well in oil and reserve. | ||
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# Stir everything together and cook for about 5 minutes so the rabbit takes the flavor of the sauce. | # Stir everything together and cook for about 5 minutes so the rabbit takes the flavor of the sauce. | ||
| − | [[Category:Spanish Meat | + | [[Category:Spanish cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Rabbit Recipes]] | [[Category:Rabbit Recipes]] | ||
[[Category:Bell pepper Recipes]] | [[Category:Bell pepper Recipes]] | ||
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[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Eggplant Recipes]] | [[Category:Eggplant Recipes]] | ||
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Latest revision as of 06:39, 14 July 2012
Description
Catalan rabbit dish
Ingredients
- 1 rabbit (1 kg more or less)
- ¾ cups oil (310 ml)
- 1 eggplant
- 1 green bell pepper
- 3 medium tomatoes
- 1 large onion
- salt
- ½ teaspoon sugar
Procedures
- Cut the rabbit into 4 pieces.
- Brown well in oil and reserve.
- In the same oil, fry the very thinly sliced onion, then add the thinly sliced bell pepper and peeled and sliced eggplant.
- Add the peeled tomatoes, salt and sugar.
- Once the tomatoes are cooked, add the rabbit.
- Stir everything together and cook for about 5 minutes so the rabbit takes the flavor of the sauce.
