Rabbit in Almond Sauce (Conejo a la Juana)
Author: Barbara Norman
Recipe type: Wild Game
- 2 rabbits (1 1/2 to 2 pounds each); dressed, and cut in serving pieces; see * Note
- 2 medium tomatoes
- 1 1/2 heads garlic
- 1 medium onion; sliced
- 1/4 Cup olive oil
- salt, to taste
- 15 toasted almonds; peeled
- 3 Cups hot water
- 1/4 Cup Cognac
- 1 pinch cinnamon; (a small pinch)
- 2 cloves
- 2 Graham crackers
- * Note: Have rabbit livers put aside when the rabbits are cleaned and quartered.
- Wash and dry rabbits, cut in serving pieces, and brown well in hot olive oil in casserole. Add an unpeeled tomato, half a head of garlic (peel, skin, and all), a sliced onion, 1/4 cup cognac, cinnamon, and cloves.
- While rabbits cook, grill or bake in oven a tomato and the whole head of garlic. Heat 3 cups water on the side. In a mortar, pound the almonds.
- Add rabbit livers and crush them with almonds and the tomato peel and onion slices from the casserole. Fill mortar with hot water, mix, and add to casserole when rabbits begin to stick to pan.
- Pound the fried or grilled tomato and the whole head of garlic in the mortar, dilute with hot water, and add to rabbits. Pour in enough additional hot water to cover rabbits and continue cooking until they are tender (about 3/4 hour). Salt to taste.
- Before serving, strain sauce through sieve and thicken it with two graham crackers pounded in a mortar with a bit of the sauce from the rabbits.
- Serve rabbits covered with sauce.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman