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Canejo Asado (Roast Rabbit)

Canejo Asado (Roast Rabbit) is a traditional Colombian recipe for a dish of oven-roasted rabbit served with potatoes and a sauce made with onions and roasted peanuts. The full recipe is presented here and I hope you enjoy this classic Colombian version of: Roast Rabbit (Canejo Asado).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesSpice RecipesGame RecipesColombia Recipes



Canejo Asado (Roast Rabbit) a Classic Colombian fusion recipe for a dish of oven-roasted rabbit served with potatoes and a sauce made with onions and roasted peanuts.

Ingredients:

1 whole rabbit (about 1.5 to 2kg)
2 garlic cloves
ground cumin, to taste
salt, to taste
freshly-ground black pepper, to taste
1 medium onion, finely chopped
5 tbsp oil
50g roasted peanuts
3 tbsp milk
2 tbsp coriander leaves (cilantro)
500g potatoes

Method:

Wash the rabbit well and season inside and out with the garlic, cumin, salt and black pepper.

Place on the rack of a roasting tin then transfer to an oven pre-heated to 190°C and roast for about 25 minutes, or until cooked through and golden brown. During this time, baste the rabbit occasionally with the oil.

In the meantime, scrub the potatoes then add to a pan of boiling salted water and cook for about 25 minutes, or until tender. Once cooked, drain the potatoes and peel.

For the sauce, fry the onion in a pan with a little oil for about 4 minutes, or until translucent. Add the roasted peanuts and the ground cumin. Season to taste with salt and black pepper then stir in the milk.

Bring the sauce just to a boil then stir in the coriander leaves. Continue cooking, stirring frequently, for 10 minutes then take the pan off the heat.

Serve the rabbit accompanied by the potatoes, the sauce and a green salad.