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Conejo con tomate

Rabbit with tomato


  • 1 rabbit cut up into pieces
  • 6 ripe tomatoes
  • 2 tablespoons white sugar (or brown)
  • 3 cloves of garlic (dried)
  • 1 cup of virgin olive oil
  • a spring of thyme
  • 2 bay leaves
  • 1 cup of water (optional: white wine or beer)
  • fine salt

First season the rabbit meat with salt. Fry the rabbit in olive oil over high heat to brown it. Then, low the heat, add the peeled garlic cloves and continue cooking the meat. (This will help that rabbit meat retain all its juice, and meat cook softly).

Once the rabbit is tender, add the ripe tomatoes grated and then fry altogether for 4 minutes.
Add some sugar to counteract the tomato’s acidity, then water, or white wine if you prefer, and finally add aromatic herbs, bay leaves and thyme.
Boil until the sauce gets connected.


If your tomatoes are over-ripe you can do without the sugar.
If you hunt you own rabbits, it is recommended to previously frozen it to break its fibres, which helps cooking. Also prior to prepare, it should be soaked for 12 hours with white wine and spices mentioned in the recipe above.

  • Comunitat Valenciana
  • European Union