En casa, cocinar conejo, es casi un tabú. Tenemos uno llamado Ulises y ya se ha dado el caso una vez de que, mientras cocinaba conejo, me lo he encontrado mirando desde la puerta de la cocina, como si en el fondo fuese consciente de lo que allí estaba sucediendo.
Para mi, tradicionalmente el conejo tiene 2 formas de cocinarse: al ajillo o con tomate. De pequeña, el encargado de hacer conejo en la familia era mi abuelo. Siempre lo hacía con tomate y pimiento rojo (algún día pondré la receta) y le echaba un poco de picante y, como a mi no me gustaba nada, el mio lo sacaba antes de echárselo. El conejo al ajillo, me recuerda a las noches de verano en un restaurante de detrás de mi casa. Tengo pendiente algún día hacer con chocolate, pero por el momento os dejo esta receta :)
INGREDIENTES
- 1 conejo
- 1/4 vaso de vinagre de vino blanco
- 1 vaso de vino
- 1/2 cucharadita de tomillo
- 1 cucharadita de perejil picado
- 8 dientes de ajo
- Sal
- Harina
- Aceite de oliva
- 8 champiñones (optativos)
Partid el conejo en trozos (si os lo parten donde lo compréis, mejor), saladlo y enharinadlo.
Poned a calentar aceite en el fondo de una cazuela grande. Mientras tanto, pelad los ajos, picadlos bien y agregad al aceite. Antes de que se doren meted el conejo en la cazuela y empezad a dorarlo a fuego medio-alto. Cuando esté dorado por ambos lado agregad el perejil, el tomillo, el vinagre y el vino. Cocinad durante 15 minutos a fuego suave.
Si le vais a poner champión, limpiadlo, cortadlo en trozos grandes y metedlo enl a cazuela una vez hayais apagado el fuego y dejad que se haga durante 4 minutos.
¡Disfrutadlo!
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At my house cooking rabbit it's almost a taboo. We have one called Ulises and it's not the first time that, while cooking it, he appears in the kitchen and stares at me, almost as if he knew what I was doing.
At my house, rabbit used to be cooked in two ways: with garlic and with tomato. As a kid, my grandfather was the one in charge of cooking the rabbit. He always did it with tomato and red pepper (some day I'll post the recipe) and added some spice and, as I didn't like spice food, he used to take it out before adding it to the main pot. The garlic stile reminds me of summer nights when I was young in a restaurant behind my house. Some day I'll try cooking it with chocolate, but today I give you this option.
INGREDIENTS
In a big pan or pot heat the oil. Meanwhile peel the garlic, chop them and add to the oil. Before they get golden add the rabbit to the pan and start getting them golden to medium-high heat. Once it's all golden add the parsley, thyme, vinegar and wine. Cook for 15 minutes to slow heat.
I you want to add mushrooms to it, clean them, cut them and put them in the pot once you've turned out the fire. Cover it with a lid and let it cook with the remaining heat for 4 minutes.
Enjoy!
Si le vais a poner champión, limpiadlo, cortadlo en trozos grandes y metedlo enl a cazuela una vez hayais apagado el fuego y dejad que se haga durante 4 minutos.
¡Disfrutadlo!
_______________________________________
At my house, rabbit used to be cooked in two ways: with garlic and with tomato. As a kid, my grandfather was the one in charge of cooking the rabbit. He always did it with tomato and red pepper (some day I'll post the recipe) and added some spice and, as I didn't like spice food, he used to take it out before adding it to the main pot. The garlic stile reminds me of summer nights when I was young in a restaurant behind my house. Some day I'll try cooking it with chocolate, but today I give you this option.
INGREDIENTS
- 1 rabbit
- 1/4 glass vinegar
- 1 glass white wine
- 1/2 teaspoon of thyme
- 1 teaspoon of parsley
- 8 garlic cloves
- Salt
- Flour
- Olive oil
- 8 mushrooms (optional)
In a big pan or pot heat the oil. Meanwhile peel the garlic, chop them and add to the oil. Before they get golden add the rabbit to the pan and start getting them golden to medium-high heat. Once it's all golden add the parsley, thyme, vinegar and wine. Cook for 15 minutes to slow heat.
I you want to add mushrooms to it, clean them, cut them and put them in the pot once you've turned out the fire. Cover it with a lid and let it cook with the remaining heat for 4 minutes.
Enjoy!
