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Guiso de Conejoa (Rabbit Stew)
Guiso de Conejo (Rabbit Stew) is a traditional Peruvian recipe for a classic stew of rabbit with smoked bacon and pearl onions in a white wine, oil and vinegar base flavoured with spices and garlic. The full recipe is presented here and I hope you enjoy this classic Peruvian version of: Rabbit Stew (Guiso de Conejo).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Additional Time:
(+8 hours marinating)
Serves:
4
Rating: 
Tags : Spice RecipesGame RecipesVegetable RecipesPeru Recipes
Guiso de Conejo (Rabbit Stew) a Classic Peruvian recipe for a stew of rabbit with bacon and pearl onions in a white wine, oil and vinegar base flavoured with spices and garlic.
Ingredients:
1 rabbit (about 1.5kg)
6 garlic cloves
1 tsp ground cumin
1 tsp dried oregano, crumbled
120ml olive oil
60ml white wine vinegar
150g smoked bacon rashers, finely shredded
500ml dry white wine
12 pearl onions
salt and freshly-ground black pepper, to taste
Method:
In a mortar, pound together the garlic, cumin, oregano, salt, black pepper and vinegar to a paste then work in half the oil.
Cut the rabbit into serving-sized pieces and mix with the garlic paste. Toss the rabbit meat to coat, cover with plastic wrap and set aside to marinate in the refrigerator for 8 hours.
Heat the remaining oil in a pan and use to fry the bacon until crisp. Remove the meat with a slotted spoon and set aside.
Use the oil remaining in the pot to fry the rabbit pieces until browned. Return the bacon to the pot and pour over any left-over rabbit marinade. Stir in the wine and onions, bring to a simmer, cover the pot and cook for about 40 minutes or until the meat is tender.
Remove the rabbit pieces and the pearl onions and arrange on a serving sauce. Bring the remaining sauce to a boil and cook until thickened.
Pour this sauce over the meat and serve immediately, accompanied by boiled potatoes and black olives.
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