Conejo al minuto (quick rabbit)
1 serving
| 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 |
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