If you mention salmorejo in Andalucía, most people will picture the thick, cold tomato soup that Córdoba does so well. This is something else entirely — an older preparation, a wine and vinegar marinade that transforms rabbit into something deeply savoury and completely Andalucían.
Conejo en salmorejo is a classic of southern Spanish cooking. The name causes confusion, but the dish doesn't. Marinate overnight, brown the joints, build the sauce from the marinade, and simmer slowly. That's it.
Conejo en salmorejo at Casa Adora, Andalucía.
Rabbit is easy to find here. The supermarket sells farmed joints or whole ones, which are perfectly good. If you are lucky, a neighbour will arrive with a wild one — and that is a different thing altogether.
Ingredients: Conejo en salmorejo
(serves 4)
- 1 rabbit, jointed
- 300ml dry white wine
- 15ml sherry vinegar
- Oregano sprigs (dried works fine)
- 2 bay leaves
- 6 whole shallots, or 3 small onions, quartered
- 1 large carrot, sliced
- 1 red chilli, finely chopped (seeds in for heat)
- 4 garlic cloves, sliced
- 2 tsp paprika
- 150ml chicken stock
- Olive oil for browning
Method
Place the rabbit joints in a glass bowl with the wine, vinegar, oregano and bay leaves. Toss together, cover with cling film and marinate overnight in the fridge.
The next day, drain the rabbit and retain the marinade. Pat the joints dry, then sauté in olive oil until well browned. Remove and set aside.
Add the onions and carrot to the pan and soften until they take a little colour. Add the garlic, chilli and paprika and cook for a minute or so.
Pour in the retained marinade and stock, return the rabbit to the pan and bring to the boil. Reduce the heat, cover and simmer for 45 minutes. Remove the lid and turn up the heat to reduce the sauce if you prefer it thicker.
This conejo en salmorejo recipe is part of the Game Recipes hub — a collection of wild and seasonal recipes from Casa Adora and the road. Explore the full collection. Wonky photos, proper food, genuine adventures – The Flexible Chef.
