Chicken, pork, veal, beef, lamb, goat, and rabbit are some of the meats consumed in Spain. I will go a little bit further and say that rabbit is the equivalent of turkey in the United States in terms of popularity. Every meat store carries rabbit that is young, lean, and tender. I call this recipe "amatxu" style rabbit because it is the way my mom makes it ("ama" is "mom" in Basque and the suffix "txu" is "dear" so "amatxu" means "dear mom"). Cardiologists in Spain recommend rabbit to their patients because of its lean meat.
Ingredients: Marinate overnight or for a minimum of 12 hours
2 pounds rabbit, cut in pieces
5 garlic cloves, crushed
1 onion
1/2 cup olive oil
1 cup white wine
salt
freshly ground black pepper
Ingredients:
flour for dusting
1/2 green pepper, finely chopped
1/2 red pepper, finely chopped
3 carrots, cut
3 onions, finely chopped
2 garlic cloves, finely chopped
3 tablespoons tomato sauce
chicken broth (if needed)
2 potatoes, chopped
12 artichoke hearts
1 cup peas
Strain the rabbit from the marinade, saving the marinade for later. Dust the rabbit in flour and lightly fry it in a pan. Lay the pieces on a paper towel and save for later.
In a pot, put the onion and garlic and let them cook slowly on a medium to low burner until the onion becomes translucent. Add the carrots and peppers. When everything is soft, add the tomato and the liquid used to marinate and cook for another 15 minutes. Then remove the mix from the pot and put it in a chinoise, strainer, or blender. Add the rabbit to the pot and pour the mixed sauce over the rabbit. If the sauce is too thick, add chicken broth. Cook the rabbit for 20 to 30 minutes or until tender. While the rabbit is cooking, fry the cubed potatoes and the artichokes dusted in flour. Add the potatoes, artichokes, and peas and cook for five minutes. ¡Buen provecho!
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