John Myers
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Rabbit with Garlic and Almonds
The perfect rabbit with garlic and almonds recipe with a picture and simple step-by-step instructions.
Rabbits
- 1 Rabbit cut into small pieces with liver
- 3 piece Garlic clove unpeeled
- 50 g Slices of white bread
- 50 g Whole peeled almonds
- 1 Tablespoon (level) White vinegar
- 1 Tablespoon (level) Dried oregano
- 1 tsp Sweet paprika
- Salt from the mill
- Black pepper from the mill
- Extra virgin olive oil
- 1 tsp Red pepper meat choriceros
- 500 ml Poultry stock
Potatoes
- 750 g Potatoes triplets
- 2 tablespoon Leaf parsley finely chopped
- 2 piece Garlic cloves finely chopped
- 100 ml White wine
- Explanation: Paprika choriceros are red dried peppers. Very difficult to get in Germany. As a substitute, Spanish delicatessen shops sell bell pepper choriceros in glasses. Please dose carefully – not spicy, but very tasty.
Rabbits
- Fry the liver, bread, almonds and garlic in olive oil until golden brown. Remove, drain and grind in a mortar with oregano, sweet paprika, salt and vinegar. Remove the peel from the garlic beforehand.
- Fry the salted rabbit pieces in the same oil until golden brown and season with pepper. Add the almond paste. Pour in the stock and bring to the boil. Stir in the choricero and simmer over a low heat until the meat is not too dry. If necessary, add a little stock. The sauce is thick at the end. Season again to taste.
Potatoes
- Wash and dry potatoes well. Cut into wedges and fry until golden brown in two tablespoons of olive oil over medium heat. When they are almost done, add the garlic. Roast briefly and then deglaze with the wine. Salt and let boil down. Fold in parsley before serving.
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