Conejo Guisado Recipe (Easy Braised Rabbit)

Conejo Guisado Recipe (Easy Braised Rabbit)

Learn how to make conejo guisado, a flavorful, rich, easy braised rabbit recipe with wine sauce that will be your favorite rabbit meat recipe.

Course Dinner, Lunch

Cuisine Dominican

Keyword braised rabbit recipes, braised rabbit stew, fricasé de conejo, how to cook rabbit

Prep Time 15

Cook Time 1

Resting time 2

Total Time 3 15

Servings servings

Calories 579kcal

Author Clara Gonzalez

Ingredients

2 small whole rabbits divided into pieces
2½ teaspoons salt (or more, to taste - divided)
1¼ teaspoon pepper (freshly-cracked, or ground) (or more, to taste - divided)
3 large red onion sliced
3 garlic cloves crushed
1 bell pepper cut into strips
5 sprigs fresh thyme
1 cup red wine
1 bay leaf (optional)
3 tablespoons vegetable oil (soy, corn or peanut)
1 cup diced carrot
2 large tomatoes diced

Instructions

1. Seasoning

Place rabbit meat in a large bowl with a lid. Season with a teaspoon of salt and a teaspoon of pepper.
Cover with onions, garlic, bell pepper, and thyme. Add the wine. Close with the lid and marinate for two hours in the refrigerator.

2. Separate

Remove the rabbit from the container, shaking off the excess liquid. Set aside the marinade mixture.

3. Cook

Heat the oil over medium-high heat in a heavy-bottom pot or dutch oven. Add the rabbit and cook stirring until it turns golden brown (careful with splatters!).

4. Braise

Add the bay leaf. Cover with a lid and lower temperature to medium heat.
As the liquid evaporates, add water by the tablespoon, stirring frequently to prevent it from scorching.

5. Make sauce

Once the meat is cooked through and tender (approximately 40 minutes), let all the liquid evaporate.
Stir in the peppers, onions, and thyme from the marinade (do not add the liquids yet), as well as the carrot and tomatoes. Cook stirring until the onion has become translucent.

6. Serve

Pour in the cooking wine from the marinade. Simmer over low heat until the sauce thickens. Season with salt and pepper to taste. Discard the bay leaf and thyme sprigs.
Remove from the heat and serve.

Notes

If you want the sauce to be thicken, you can sprinkle a teaspoon of flour on the meat and cook stirring for a few seconds prior to adding the wine to it.

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