Rabbit in almond sauce

Rabbit in almond sauce

Rabbit is considered one of the healthiest meats due to its low fat content and high protein value. Mild-flavored, this meat is tender and juicy. In Andalusia, rabbit with garlic is typical, however, in alemendras sauce we can enjoy the flavour and delicacy of this meat in all its splendour. The alemendras sauce is made from Extra Virgin Olive Oil Peña de Baena it has a pleasant nutty memory on the palate.

1. Put the extra virgin olive oil Peña de Baena and add the rabbit very clean and cut into pieces. Add one or two bay leaves.
2. So be half-sautéed, add the peeled and chopped tomato or a tablespoon of canned tomato.
3. Grind the pepper together with the saffron threads and add to the casserole along with the salt, stirring a couple of times and taking care that it does not take too long because the meat may harden with the tomato.
4. Add the water until it covers and let it cook until it becomes tender.
5. Make a sauce with parsley, thyme, garlic and wet bread, all well mashed and dissolved.
6. You can also make the sauce by substituting pine nuts, hazelnuts, walnuts or almonds for the bread.
7. Add the sauce to the casserole and bring to a boil and bring to a boil.
8. This same stew is made for hares, turkeys, hens, chickens, pigeons, and ducks.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5