Canary rabbit

Ingredients for 4 servings:

• 1 rabbit (approx. 1.4 kg), ready to cook
• 3 onions
• 4 cloves garlic
• 1 small can of tomatoes
• 1 jar of ajvar
• 4 sprigs of thyme
• 2 bay leaves
• ½ liter white wine
• 200 ml vegetable stock
• Saffron
• Salt and pepper, from the mill
• olive oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 40 minutes

Cut up the rabbit and fry in a casserole dish in plenty of olive oil. Cut the onions into eighths, slice the garlic, and sauté everything in a pan in olive oil until translucent. Chop the canned tomatoes and add them to the onions and garlic, sauté briefly. Deglaze with vegetable stock, then add the saffron, bay leaves, and thyme. Season the seared rabbit pieces with salt and pepper. Spread the vegetable mixture over the dish and deglaze with white wine. Then add 4 tablespoons of ajvar (red mojo would be more authentic, but it tastes good anyway). Braise the rabbit in the oven at 175°C (top/bottom heat) in a covered pot on the bottom rack for about 1 1/2 hours. After an hour, add the finely chopped rabbit liver (if you have it) to the pot. Serve with papas arrugadas (Canarian wrinkled potatoes) and a green salad.