|
 Conejo
con San Feina - Catalan Rabbit
San
Feina refers to the rich vegetable sauce that is the essence
of this satisfying social dish. We are lucky enough to have a
Catalan neighbour who lovingly prepared this meal for the whole
'barrio' one evening. It is best cooked slowly over an open fire
to get the richest of sauces with lovely smoky undertones.
You
will need:
2
medium onions
2 medium aubergines
2 medium red peppers
3 medium green peppers
200g pumpkin
6 ripe tomatoes
1 bulb garlic
1 rabbit (cut into pieces)
Small glass brandy
Salt and pepper
4 tablespoons olive oil
Method
- Prepare
the vegetables in advance, either the day before or the earlier
in the day as it can take some time. All of the vegetables except
the garlic need to be chopped as finely as possible. When the
vegetables are chopped, set aside in containers until ready
to be cooked.
- Separate
the garlic into individual cloves, remove the excess outer layers
but do not peel.
- Heat
the oil in a large shallow pan and add the garlic. Cook gently
for 5 minutes or so then add the rabbit pieces. Cook the rabbit
slowly for 10 minutes until lightly golden, add the brandy cover
and continue coking for a further 20 minutes very slowly until
cooked through. Remove and set aside.
- Heat
a little more oil in the pan, add the onion and cook, stirring
until translucent. Add the aubergines and peppers and cook for
10 minutes or so then add the pumpkin and the tomatoes. Cook
very slowly for about an hour, stirring occasionally until everything
has reduced and you have a rich sauce.
- Return
the rabbit and garlic to the pan stirring well to cover the
meat with the vegetable sauce. Season to taste, cover and continue
cooking for 20 minutes until the rabbit has taken on the flavours
of the sauce.
- Serve
with lots of fresh bread.
Serves
6
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