Conejo en salmorejo

Conejo en salmorejo (Rabbit in a thick gazpacho sauce)


  • 1 medium-sized rabbit
  • 8 cloves of garlic
  • Paprika
  • Oregano
  • Red pepper
  • Coarse grained salt
  • 50 ml white wine vinegar
  • 200 ml dry white wine
  • Olive oil


First clean the rabbit thoroughly (keep the entrails) and cut it into strips. To prepare the marinade, crush the garlic along with the oregano and the coarse grained salt and mix well. Add a pinch of paprika. Finally, add the oil, wine and vinegar. Pour this mixture over the rabbit and leave to marinate overnight.

Once the rabbit has been left to marinate, fry it until it browns slightly and place it in a clay dish. Prepare a sauce by mixing the entrails, a pinch of paprika, the oil used to fry the rabbit, oregano, a bay leaf, white wine and salt, according to taste. Add this mixture to the rabbit and cook on a low heat until the casserole is ready. Serve accompanied with papas arrugadas (a form of jacket potato).