Conejo al barrillo

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Recipe

Carboneros

Olive oil

Time: 20 minutes

Difficulty: Fácil

People: 4

Price: Barato

Ingredients

800 grs. of hare or rabbit, 6 tomatoes, 5 peppers, 2 onions, 3 cloves of garlic, 3 bay leaves, a glass of beer, bell pepper to taste, a glass (of water) of extra virgin olive oil.

Preparation

Peel the tomatoes, onion and garlic, and chop everything with the green peppers, bell peppers and bay leaf, and reserve on a plate. The hare or rabbit is cut into small slices, seasoned with salt, and fried in oil until they begin to lose the color of raw meat, about 15 minutes. Then the tomato, the peppers, the onion, the garlic and the bay leaf that we had chopped are added and we wait for the sauce to thicken. Before we do it completely, we will add the glass of beer (or white wine if you want), taking into account that if we put it at the beginning it will evaporate and will not give the stew flavor. We wait about 10 more minutes with the stew on the fire so that the sauce thickens, being at that point ready to serve. This traditional dish is the watchword of the typical cuisine of the Carbonero hunters, in Sierra Morena.