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Conejo Tapado
Preamble
Conejo Tapado translates as smothered rabbits, and is from Puerto Rico.
Ingredients2,2 lb Rabbits ready-to-cook and cut into serving pieces 1 average head Garlic peeled 1 large Onion 1 lb Tomatoes peeled, seeded and chopped 1 tablespoon Olive Oil 3 tablespoons Capers 1 tablespoon Vinegar from capers 8 fl oz Dry Sherry 1 teaspoon Oregano Salt Freshly ground Pepper to taste 12 New Potatoes scraped or peeled 12 pimento stuffed Olives quartered |
MethodPut the rabbit pieces in a heavy, covered casserole. Mince the garlic and the onions and add to the casserole with the tomatoes, oil, capers, caper vinegar, sherry, oregano, salt and pepper. Cover and simmer gently for about 1 1/2 hours. Add the potatoes and cook for a further 30 minutes. Young rabbits will cook in about 2 hours; older ones take up to 3 hours, so allow for this when adding potatoes. Just before serving, add the olives. Simmer for a minute or two longer. Serves 6 to 8. (This dish does not have a strong garlic flavour despite the fact that a whole head of garlic is used. Most of it disappeared in the cooking.) |
Conejo Tapado
Rabbit casserole with potatoes flavoured with garlic, capers & olives