Mediterranean flavor

Our recipes

With garlic, in red wine, cooked with rice in a paella or however you like it most. Here we offer some rabbit meat recipes for you to enjoy this Mediterranean product. They’re sure to surprise you.

ROAST RABBIT WITH GARLIC MAYONNAISE
(3 persons)

ingredients

  • Whole Cunicarn rabbit             1piece
  • Pork fat                                        50gr
  • Garlic mayonnaise                      60gr
  • Mix of roasted hazelnuts,
    almonds and pine kernels         30gr
  • Brandy                                          1 tbsp
  • Chopped garlic, fried                  1 tbsp
  • Salt and pepper                           as required
How to cook:
  1. Salt and pepper the whole rabbit.
  2. Pre-heat the oven to 140ºC and place the rabbit on the oven grille with a tray underneath with 10 cl of hot water and salt. Leave it there for 30 minutes.
  3. Remove the rabbit and turn the oven up to the maximum.
  4. Brush the rabbit with the pork fat and place it in the oven until browned.
  5. While the rabbit is taking on colour, fry the liver (packaged separately), flambé it with the brandy, mince it with the nuts and the fried garlic to obtain a pate.
  6. Take out the rabbit, leave it to stand for 3 minutes, brush it with the garlic mayonnaise and serve it with small slices of toast spread with the liver pate.

RICE WITH RABBIT AND RED PEPPER
(4 persons)

ingredients

  • Whole rabbit, chopped               1 tray
  • Red pepper                                   1pepper
  • Garlic                                              4 cloves
  • Peas                                                100gr
  • Fried onion                                    1 tbsp
  • Bomba-style round grain rice      400gr
  • Vegetable stock                             1litre
  • Olive Oil                                          6 tbsp
  • Salt and pepper                              as required
How to cook:
  1. Brown the rabbit in the oil with salt and pepper. Remove.
  2. In the same oil, roast the pepper chopped into squares approximately 4 x 4 cm and the cloves of garlic, with their skin.
  3. Add the peas and the fried onion, turn up the heat to maximum and add the stock. Allow to boil for one minute then add the rice.
  4. Boil for 10 minutes at a strong heat. Adjust for salt and reduce the heat to minimum for 7 minutes.
  5. Turn off the heat and leave the pot to stand for 3 minutes.

RABBIT IN RED WINE
(2 persons)

ingredients

  • Cunicarn stewing rabbit     1 tray
  • Butter                                     50gr
  • Dark sweet wine                    300gr
  • Red wine                                300gr
  • Soy sauce                                50gr
  • Salt and pepper                      as required
How to cook:
  1. Brown the rabbit, previously salted and peppered, with the butter over a medium heat.
  2. Turn the heat up to maximum and add the sweet wine. Cook for 1 minute, add the red wine and the soy sauce. Reduce the mixture until the sauce is thick and shiny.
  3. Turn off the heat and cover for a few minutes.

BREADED RABBIT LOIN WITH MUSTARD SAUCE
(3 persons)

ingredients

  • Cunicarn loins                    1 tray
  • Flour                                      as required
  • Eggs                                     3
  • Breadcrumbs                       200gr
  • Mustard                                50gr
  • Mayonnaise                         50gr
  • Oil for frying                      50gr
  • Salt and pepper                  as required
How to cook:
  1. Salt and pepper the loins, dip them in flour, then beaten egg and the breadcrumbs.
  2. Fry them in very hot oil then absorb the excess oil with kitchen roll.
  3. Mix the mayonnaise and the mustard together with and serve the rabbit with the mustard sauce separate.

BREADED RABBIT SHOULDERS WITH MUSTARD SAUCE
(3 persons)

ingredients

  • Cunicarn rabbit shoulders          1 tray
  • Olive oil                                           0.5litre
  • Garlic                                               1 head
  • Fresh thyme                                   1 sprig
  • Lemon rind                                     1 lemon
  • Cinnamon                                       1 pod
  • Sherry                                              300gr
  • Sugar                                                as required
  • Salt and pepper                             as required
How to cook:
  1. Salt and pepper the rabbit shoulders.
  2. Place them in a pot and cover them in olive oil, then add the lemon rind, the garlic, the sprig of thyme and the cinnamon.
  3. Starting from cold, turn the heat to low and leave for an hour to produce a confit (the oil must never boil).
  4. After an hour has elapsed, drain the rabbit and set aside.
  5. In another pan, reduce the sherry until it is thick (there will be very little left, this is normal). Turn off the heat, add the rabbit and a few spoonfuls of the oil.
  6. Serve warm, decorated with the lemon rind, the garlic, the thyme and the cinnamon from preparing the confit rabbit.

RABBIT LEGS IN THE OVEN WITH TOMATO AND BASIL
(3 persons)

ingredients

  • Cunicarn rabbit legs                 1 tray
  • Grated Parmesan cheese           30gr
  • Fresh basil                                   1 bunch
  • Chopped ripe tomatoes           100gr
  • Extravirgin olive oil                   50gr
  • Salt and pepper                          as required
How to cook:
  1. Slice a few cuts into the legs, salt and pepper the meat and brown it quickly in a frying pan.
  2. Complete cooking in an oven at 180ºC for 10 minutes.
  3. Chop the basil, mix it with the tomatoes chopped into 1 cm cubes, salt and pepper to taste and mix with the extra virgin olive oil while the rabbit finishes cooking in the oven.
  4. Take the rabbit out of the oven, arrange it on a serving tray, sprinkle over the Parmesan cheese and cover generously with the macerated tomato and basil.

N.B.: This dish is ideal for the summer.