Pickled rabbit with pickled peppers


1 kg of rabbit
300 cl of olive oil
100 cl of vinegar
100 cl of white wine
50 cl of sherry
100 g of pickled peppers from Rosselló
1 onion
2 leeks
3 bay leaves
1 head of garlic
Black pepper
“Tap de cortí” pepper


It’s worth mentioning that this recipe can be made with rabbit or your preferred type of meat. Additionally, for added value to the dish, you can debone the meat. Chop the rabbit into pieces not too large, about the size of a walnut. Season with salt and pepper. In a large saucepan, add a bit of olive oil and sauté the onion, leeks, garlic, thyme, and bay leaves. It’s not necessary to cook them too much. Add the rabbit. Give it a couple of tosses to coat it with the sautéed mixture, then add the peppercorns and pickled peppers cut into pieces. Pour in the olive oil, vinegar, white wine, and sherry. Let it cook for 40 minutes and allow it to cool in the same pot.

Don’t hesitate to use your fingers when eating this dish!