Rabbit with Prunes and Pine Nuts (Conejo con Ciruelas y Pinones)
Recipe type: Wild Game
Serves: 6
  • 2 rabbits (1 1/2 to 2 pounds each); dressed, and cut in serving pieces
  • 4 medium tomatoes; peeled and chopped
  • 2 cloves garlic; peeled
  • 2 medium onions; chopped
  • 1/2 Cup olive oil
  • 30 toasted almonds; peeled
  • fresh parsley; (a few sprigs)
  • tip of a bay leaf
  • 1/3 Cup pine nuts; (optional)
  • 20 dried prunes
  • salt, to taste
  1. Heat olive oil in a casserole. Fry onions slowly until golden; add tomatoes and tip of bay leaf; continue frying.
  2. Wash and dry rabbits; cut in serving pieces. When onion-tomato mixture has thickened, add rabbit and simmer, covered, for 1/2 to 3/4 hour.
  3. Crush garlic, almonds and parsley in mortar; mix in 1/2 cup water. (This can be done in one step in an electric blender.) Add ground mixture to rabbit sauce, salt to taste, and cook additional 1/2 hour or until tender.
  4. While completing the cooking, simmer pine nuts and prunes in water in separate saucepans. The former will require 10 to 15 minutes; the cooking time of the dried prunes varies with the brand. Drain and add prunes and pine nuts to rabbit just before serving. (If added earlier, the pine nuts will not remain white and the prunes will oversweeten the sauce.)
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: Chicken or duck can be prepared in this same way.
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