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Next, We are going to give you four ideas to prepare the rabbit as if you were a true kitchen professional. We hope you like it:

Rice With Rabbit

And don't miss the snails!

The rabbit is fried, to which the pepper is added and then the tomato. Add the rice and, after a few minutes, pour the water. When it comes to a boil, add the saffron and the previously cooked snails. After ten minutes of cooking, let it rest for five minutes.

Ingredients for four people

• 1 rabbit

• 400 g Calasparra rice

• 1 medium ripe tomato

• 1 large glass of oil

• Parsley, saffron and salt

• 1 red pepper

• Oil, lemon and water

Preparation mode

Step 1: Preparation of the paella pan

In a frying pan or paella pan, cover the bottom with plenty of olive oil.

Step 2: Fry the rabbit

The rabbit, previously chopped and seasoned with salt, is heated and fried over low heat until cooked.

Step 3: Add the pepper and tomato

Once the meat is golden, add the seeded and cut pepper and let it fry for 1 more minute, taking care not to burn it.

Next, in the same pan, sauté the grated tomato.

Step 4: Add the rice

Then add the rice and sauté it lightly, adding the water afterwards (3 water to 1 rice).

Step 5: Add the rest of the ingredients

When it comes to a boil, add saffron, parsley and salt, keeping the heat on for 10 minutes, then lower it in stages until it is turned off after about 10 minutes.

Step 6: Let it rest

Once turned off, let it rest covered for about 5 minutes.

Table presentation and accompaniment

Before serving the rice, season everything with lemon and let it rest for 5 minutes. It must be presented in the same paella pan, garnished with a few pieces of lemon and accompanied by a good Mediterranean salad and a red wine.

Gastronomic variants

There are multiple variants when preparing rice. In the municipality of Calasparra, in addition to rabbit, chicken is also used as meat to accompany rice.

Rabbit with garlic cabañil with its well-browned potatoes

A kilo of rabbit, another kilo of potatoes and a head of garlic. When the potatoes are golden, set them aside. The rabbit is fried without snatching it. After that, it is put together and the key is added: a glass with vinegar and the garlic that has previously been chopped. A heat point to evaporate and eat!

Ingredients for 4 or 6 people

• A rabbit of approximately 1 kg

• 1 kg of potatoes

• a head of garlic

• A glass of vinegar

• Olive oil

• Salt.

Elaboration

Those who understand this matter agree that the most important thing in this dish is that the rabbit is from the slaughterhouse, something very difficult to find due to the strong health controls that the meat has. The reason is “the blood of the rabbit”, as they say, is what gives flavor to this particular meat (very low in calories, by the way). If we can get someone trustworthy to raise and kill them, great, if not, we buy it from a trustworthy store.

First step: we cut the potatoes and fry them

Peel and cut the potatoes into thick slices to prevent them from breaking when you put them together with the rabbit. Season and fry them in plenty of olive oil (some people prefer to fry the potatoes in sunflower oil to make them lighter) until they are golden brown. We take them out and reserve.

Second step: we cut the rabbit and fry it

Now we cut the rabbit into not very small pieces, although we can also buy it cut to our liking, season it.

In the same pan where we fried the potatoes, add the rabbit and fry it until it is crispy and golden brown, but without being overpowering.

Third step: we prepare the majao

This is another important step in the recipe, making a substantial “majao” with its characteristic flavor.

To do this, we put the head of garlic in a mortar and chop it, using a pinch of salt to prevent it from jumping. Once the garlic is chopped, we add the glass of vinegar and mix.

Fourth step: we mix

We just need to mix all the ingredients we have prepared. We will do it in the pan where we have the rabbit, we add the majao and mix well. Finally, we add the potatoes and give them one last turn, being careful not to break them.

We set aside and ready to eat.

Table presentation and accompaniment

Today we are going to taste a surprising dish despite its simplicity, but in our Region we love going out on a Sunday to a restaurant in the middle of the countryside and eating this rabbit with cabañil garlic, because it is a flavor that we long for.

The only thing I would accompany it with is a plate of local sausage and some good slices of village bread to soak up that leftover olive oil that the delicacy kindly gives us… all washed down with the Murcia broth.

Once we serve it on the table we must eat it because it is best to drink it hot.

fried rabbit

With a great tomato base

A dish with three ingredients: rabbit, tomato and peppers. They are prepared separately. On the one hand, sauté the pepper and add the tomato sauce with peeled and cut ripe tomatoes. On the other hand, the rabbit is fried and, later, everything is put together for the last touch.

Ingredients

• Rabbit

• Mature tomatoes

• Green peppers

Preparation

We must prepare the fried tomato and the rabbit separately. For the fried one, we will first sauté the green pepper, cut to taste. In the same oil we will prepare the tomato sauce, peeled and cut very ripe tomatoes, over a moderate heat until the sauce is well cooked, adding salt and a little sugar to leave it with just the right seasoning and acidity.

The rabbit, cleaned and cut, will be fried in a pan with oil, and once fried it will be incorporated into the tomato sauce, along with the pepper. Let everything heat up together and it will be ready to eat. Accompanied by good bread, it will be a dish to enjoy.

Jumillano gazpacho

With his rabbit and his snails

Typical dish of the Altiplano city that is made with hare meat, poultry, as well as peppers, mushrooms and snails. Without forgetting the gazpacho cakes. First, the pepper and meat are fried, then the rest of the ingredients are added and the cooking is finished.

Ingredients for 4 people

Crumbled wheat flour cakes

• 2 kg. game meat

• 1 onion

• 2 dozen mountain snails

• 2 natural tomatoes

• 1 pepper

• Oil

• Water and salt

Preparation mode

Step 1: Wash the snails

The preparation process of this dish begins by introducing the mountain snails with plenty of water and salt in order to wash and clean them so that they extract the molla (meat), at least a couple of days before.

Step 2: Stew the meats

Once this is done, the game meat, whether hare, rabbit or partridge, should be sautéed, accompanied by some slices of onion.

Once we have the sauce, the next step is to put the meat into a pot with water, along with the snails, accompanied by some slices of pepper and grated tomato, letting it boil for an hour.

Step 3: Add the chopped cake

After that time, the flour cake cut into small pieces is added to the pot and left to cook for 15 to 20 minutes.

Step 4: Serve on the whole cake

All of this is served on another larger whole cake as a plate.

Table presentation and accompaniment

When presenting Jumillano gazpacho on the table, when it comes to individual meals, it is served in the center of a flour cake, which is in turn on a plate.

In the case of meals for several people, the gazpacho is served on larger cakes, but without a plate, and a little thyme and rosemary are placed on the edge. The cake that serves as the base for gazpacho is usually eaten later rolled with honey or anchovies.

Jumillano gazpacho must be accompanied by a strong local wine, DO Jumilla or Yecla, with olives and chillies.