Rabbit with a canary islands sauce

Rabbit with a canary islands sauce

Conejo en salmorejo

Spanish Made Simple

This dish is from our beloved Canary Islands. We call them the fortunate islands because the sun is always shining down there. The tricky bit of this recipe is to get the right salmorejo sauce to marinate the rabbit, not to be confused with the tomato, bread and oil salmorejo typical of Córdoba in southern Spain.


Quantity Ingredient
200ml white wine
a drizzle extra virgin olive oil
1 tablespoon dried oregano
4 garlic cloves, chopped
1 tablespoon sweet pimenton
see method for ingredients
1 small dried chilli pepper, chopped
1 whole rabbit, Cut into 8 pieces
1 bay leaf
5 sprigs fresh thyme
olive oil, For frying
400ml chicken stock
or sea salt
freshly ground black pepper


  1. 2 tablespoons of the white wine, a drizzle of extra virgin olive oil, the oregano, chopped garlic, sweet pimentón and the chopped chilli. Rub this marinade over the pieces of rabbit, add the bay leaf and thyme and refrigerate overnight if you have the time, otherwise never mind.
  2. Heat a good drizzle of olive oil in a frying pan over a high heat. Remove the excess marinade from the rabbit (keep it for later), sprinkle with salt and pan-fry the pieces for about 3 minutes on each side, or until browned. Season with salt and pepper.
  3. Add the leftover marinade to the pan, including the bay leaf and thyme, and fry for a further 4 minutes. Add the remaining white wine and allow to reduce down completely before adding the chicken stock. Simmer all together for 10 minutes, shaking the pan now and then to form a rich, intense sauce.
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