Conejo al Salmorejo

Ingredients:

• 1 rabbit cut
• 2 heads of garlic
• 1 hot pepper
• 1 cup white wine
• 3 tablespoons vinegar
• 1 cup oil
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• 1 teaspoon of salt

Procedure:  

Place the rabbit in a source

Aside, prepare a paste with the garlic, pepper, cumin and salt, then adding the vinegar, wine, oil and the paprika. Mix well.

Pour the paste over the rabbit and let it marinate overnight.

The next day fry the rabbit and place in a clay pot. Let the remaining crushed bits simmer awhile.

Serve with wrinkled potatoes.

(Another possibility is to roast the simmered rabbit instead of frying)

Thanks to Javier Artiles for this recipe.