Conejo en salsa
La receta de este conejo me la explicó hace muchos años la tendera de un colmado donde solía comprar y la verdad es que ni me la apunté, pero desde entonces la he ido haciendo con regularidad y, aunque no podría decir si es tal como me la explicó, sale muy bueno. En casa les gusta mucho y es de esas recetas que mis hijos se han adjudicado para su recetario.
Esta vez la he hecho en la cocotte, y ha ganado mucho. Al tener que poner menos agua (la cocotte tiene un sistema de humidificación continua y no se pierde la humedad) el gusto de los ingredientes no se diluye.
INGREDIENTES para 4 personas:
– 1 Conejo cortado en trocitos
– El hígado del conejo
– Dos rebanadas de pan seco (del día antes)
– 2 dientes de ajo
– 3 Ramitas de perejil
– 30 almendras tostadas
– Harina
– Aceite de oliva
– 1 vaso de vino tinto
– Sal y pimienta
REALIZACIÓN:
En la cazuela (o cocotte) freír el pan hasta que esté bien dorado y el hígado del conejo (no demasiado) y reservar.
Salpimentar el conejo y pasarlo por harina.
Freír los trocitos de conejo en el mismo aceite de haber frito el pan y el hígado. Como no cabrán todos ir reservando a medida que se van friendo.
Cuando esté todo el conejo frito volver a poner en la cazuela (o cocotte)
Hacer una picada con el pan frito, el hígado, los dientes de ajo, el perejil y un chorrito de aceite.
Poner la picada sobre el conejo y rociar con el vino.
Dejar cocer un par de minutos para que evapore el alcohol y añadir un poco de agua, más o menos hasta que cubra.
Si utilizas la cocotte un poco menos.
Dejar cocer a fuego lento hasta que el conejo esté tierno (más o menos 45 min. / 1 hora)
Acompañar de arroz blanco.
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