1 kg of rabbit
300 ml of olive oil
100 ml of vinegar
100 ml of white wine
50 ml of sherry
100 g of Rosselló pickled peppers
1 onion
2 leeks
3 bay leaves
1 head of garlic
Thyme
Salt
Black pepper
“Tap de cortí” pepper (Mallorcan paprika)
We should mention that this recipe can be made with rabbit or any other meat you prefer. Also, to give the dish added value, you can remove the bones.
Cut the rabbit into pieces that are not too large, roughly the size of a spinning top. Season with salt and pepper.
In a clay pot, add a little oil and sauté the onion, leek, garlic, thyme, and bay leaves. They do not need to be cooked for too long. Add the rabbit.
Give it a couple of shakes so that it absorbs the flavours of the sofrito, then add the “tap de cortí” pepper and the chopped pickled peppers. Pour in the olive oil, vinegar, white wine, and sherry.
Let it cook for 40 minutes and leave it to cool in the same pot.
