Rabbit in salmon

Ingredients for 4 servings:

• 1,000 g rabbit with liver
• ¼ liter wine, white, dry
• 100 ml vinegar (red wine vinegar)
• 100 ml olive oil
• 1 red pepper
• 8 grains of black pepper
• 2 carnations
• 1 bulb(s) garlic
• Sea salt, coarse
• 2 bay leaves
• 1 bunch of parsley
• 1 jar Cognac, small
• ½ tsp cumin
• ½ tsp paprika powder, mild
• Lard for frying
• 1 sprig(s) of thyme
• 1 sprig(s) rosemary
• 1 sprig(s) marjoram
• 1 sprig(s) of oregano
• Salt
• pepper
• Saffron

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Rabbit in marinade Tenerife style

Cut the rabbit into small pieces. For the marinade, split the peppercorns and remove the seeds, then cut into rings. Crush the peppercorns with the salt, peppercorns, cloves, saffron, and 2 garlic cloves in a mortar and pestle. Place the wine, red wine vinegar, oil, and cognac in a sealable bowl, then add the contents of the mortar. Place the rabbit pieces with liver in the bowl, add the bay leaves, herb sprigs, the remaining garlic cloves, and the finely chopped parsley, seal, and let stand for 12-24 hours. Turn the rabbit pieces occasionally. Remove the rabbit and liver from the marinade, pat dry, and brown both in a roasting pan with lard. Remove the liver and set aside. Then remove the garlic from the marinade, add it to the rabbit in the roasting pan, and brown it. Gradually add the marinade to the rabbit and continue to simmer until the meat is tender and there’s barely any liquid left in the roasting pan. Meanwhile, finely chop the fried liver. Finally, add the finely chopped liver, along with the cumin and mild paprika. Serve the rabbit on a platter or large plate and garnish with parsley. Serve with papas arrugada, Canary Islands wrinkled potatoes.