Conejo a la Maria, according to a recipe from the Region of Murcia A finished cut rabbit consists of a total of six parts: The two legs, the legs, the belly flap and the back.

Remove the skin and fat from the back, if you have not already done so.

If you are carving the rabbit yourself, be careful: Rabbit bones are relatively thin and splinter easily.

Then season the rabbit pieces with salt and season with pepper.

For the garlic-parsley mixture, in a mortar, pound the garlic cloves, coarse-grained salt, pepper and parsley.

Now add the vinegar and water and stir everything together until combined.

Heat enough olive oil in a roasting pan and sear the rabbit parts until the meat is golden brown on the outside and cooked on the inside – each side should roast for 5-10 min.

Then add the prepared garlic-parsley mixture to the rabbit and sauté briefly. Be careful not to burn the parsley as well as the garlic.

If you can’t tolerate olive oil, you can use other vegetable oil instead.

As a side dish, you can bring toasted white bread to the table. Fried saffron rice or possibly potatoes are also side dishes that are often served with rabbit in Spain.

Info:

In the trade you can buy all year round fattened rabbits, which are usually not older than two months and to the 1-1, 2 kg.

heavy. Their lean meat is slightly pink, cooks relatively rasc

Spanish Roast Rabbit with Garlic and Parsley

Ingredients:

Instructions:

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