Conejo al minuto (quick rabbit)
1 serving
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Young, jointed rabbit | |
Salt | ||
Flour | ||
4 | ounces | Lard |
1 | tablespoon | Parsley, chopped |
4 | ounces | Onion, chopped |
2 | tablespoons | Brandy |
½ | cup | Water |
Directions
Season the rabbit with salt, coat with flour and fry in lard. Remove, and in the same fat fry parsley and onions. When they begin to turn golden, return the rabbit to pan, sprinkle with brandy, cook a few minutes, add water, season with salt, and cook on a lively heat for 30 minutes, stirring from time to time to prevent sticking.
from "Tia Victoria's Spanish Kitchen", Victoria Serra keyed in by Bob Newman
TO BOB NEWMAN Submitted By JEFF PRUETT SUBJ BACHELOR STUFF On 05-04-95
Related recipes
- About rabbit
- Chef's rabbit
- Chicken or rabbit
- Conejo en salsa de chocolate
- Conejo guisado con coconut
- Conejo guisado con coconut (rabbit stew with
- Conejo guisado con coconut (rabbit stew with coconut crea
- Creole rabbit
- Mexican rabbit
- Pink rabbit
- Rabbit
- Rabbit aguadito pt 1
- Rabbit aguadito pt 2
- Rabbit chasseur
- Rabbit hasenpfeffer
- Rabbit rabble
- Rabbit, mexican style
- Rabbit~ mexican style
- Southwestern style rabbit
- Spiced rabbit