Rabbit in a reduced garlic and vinegar sauce (Barrillo)
Time: 20 minuten
People: 4
Difficulty: Fácil
800 gr. hare or rabbit, 6 tomatoes, 5 peppers, 2 onions, 3 garlic teeth, 3 laurel leaves, a glass of beer, peppers to taste, a glass (of water) of extra virgin olive oil.
Preparation
The tomatoes, onion and garlic are peeled, and all is chopped with green peppers, morons and laurel, and reserved in a dish. The hare or rabbit is shredded into small slices, they are dressed with salt, and they are smoothed in the oil until they begin to lose the raw meat color, about 15 minutes. The tomato, peppers, onion, garlic and laurel we had bitten and we wait for the sauce to thicken. Before you do it at all we will add the glass of beer (or white wine if you want), considering that if we put it at first it will evaporate and it will not taste the stew. We wait about 10 more minutes with the stew in the fire for the sauce to thicken, being at that point ready to serve. This traditional dish is holy and sign of the typical cuisine of the Carboneros hunters in Sierra Morena.
