Conejo en Salsa de Ciruela

Rabbit and Prune Stew

“There’s only one way to eat a brace of conney’s” said Samwise Gamgee. Perhaps not a single way, but a stew will certainly do the trick.

Conejo en Salsa de Ciruela

Ingredients

Serves 6

4
Guajillo Chili
4
Ancho Chili
5
Cloves of Garlic
8
Roma Tomatoes
.5
of a medium yellow onion. Use a whole one if you can close your hand around it.
.75
lbs Dry Prunes
1.5
cups chicken stock
2.25
Cups Red Wine
5
sprigs Each Fresh Oregano and Thyme
1
Rabbit (McKinnon's sells them frozen)

Instructions

  1. One of the most unique and wonderful flavors that Mexican cuisine brings to the table is that of roasted tomatoes and tomatillos. A simple salsa verde can be elevated with this method, as can many stews. Such is the case here.
  2. Begin by making the adobo:
    1. Start by roasting the tomatoes, garlic, and onion.
    2. Boil some water, and then pour about two cups of it onto the dry chilis. A metal bowl works well here.
    3. Puree the chilis and roasted tomato, onion, garlic with one cup of the water you used to hydrate your chilis.
    4. Set the adobo aside.
  3. The rabbit will come whole if you buy it frozen, so make sure to thaw it beforehand.
    1. Cut the legs, thighs, loin, and hip. The belly is a great treat for your pup.
  4. This is generally cooked in pottery ware, but if you do not have a clay pot, use an enameled cast iron.
  5. Add the sugar, chicken stock, red wine, adobo, herbs, half of the prunes, and rabbit.
  6. Cook on medium low heat, covered for an hour. Stir occasionally
  7. Add the rest of the prunes and continue cooking until the sauce reaches your desired consistency.
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