Rabbit with Onions from Mallorca | CONILL AMB CEBA
Course: MainServings
4
peopleCooking time
30
minutesIndulge in the succulent flavors of the Balearic Islands with this traditional Rabbit and Onion Stew, locally known as Conill amb Ceba. This hearty dish, featuring tender rabbit meat infused with the sweetness of caramelized onions and a hint of white wine, brings the essence of Mallorca’s rustic cuisine to your kitchen. Perfect for a family dinner, it’s a culinary journey that promises to delight your palate.
Ingredients
- Rabbit and Onion Stew
1 whole rabbit (with liver if available)
5 large white onions
5 cloves of garlic
1 glass of white wine
3 bay leaves
olive oil
salt and pepper
Directions
- Rabbit and Onion Stew
- Chop the rabbit down into 14 serving pieces.
- Cover the bottom of a pan with olive oil and brown the rabbit pieces, liver included if available, seasoning with salt and pepper. Once browned, remove them from the pan.
- Chop up the onions into small chunks and add to the pan with the bay leaves. Sweat them down, adding a little salt as you cook.
- Grate tomatoes into a pulp and roughly chop the garlic. Add the garlic to the onions and continue to cook for a few minutes before adding the tomato pulp and reducing for a few more minutes.
- Mix in the rabbit and add the white wine and a splash of water. Loosely cover with a lid and simmer for half an hour, turning the rabbit pieces once partway through.
