Run rabbit, run ...

Rabbit Salmorejo

This dish originates from Córdoba or more to the point the sauce does and this is a really tasty, easy and typical dish to prepare. This feeds 4 people.

Ingredients: 
1 jointed rabbit (supermarket will be farmed but maybe your neighbour will supply you with a wild one)
300ml dry white wine 
15ml sherry vinegar 
Oregano springs (I had to use dried)
A couple of bay leaves 
6 whole shallots (or 3 small onions quartered)
1 large carrot sliced
1 red chilli finely chopped (keep seeds in if you want heat) 
4 sliced garlic cloves 
2 tsp paprika 
150ml chicken stock 

Method: 
Place the rabbit joints into a glass bowl adding the wine, vinegar, oregano and bay leaves. Toss together then cling film and marinate overnight in the fridge
Next day drain the rabbit but retain the marinade
Pat dry the rabbit then sauté the pieces in a pan in olive oil until browned then remove
Add the onions and carrot to the pan to soften and caramelise a little
At this point add the garlic, chilli and paprika cooking for one minute or so 
Then add the retained marinade, stock, rabbit and bring to a boil
Reduce heat, cover and simmer for 45 minutes or so - remove the lid and turn the heat up if you wish to reduce the sauce