Conejo al ajillo


1 conejo
1 cabeza de ajos
4 hojas de laurel
2 cayenas
1 manojo de perejil
½ vaso de vino
Pimienta molida
Aceite de oliva


Limpiamos el conejo quitandole la grasa que lleva, lo trocemos, lo lavamos y lo ponemos a escurrir como mínimo una hora antes de cocinarlo.

Ponemos aceite de oliva de forma generosa en una sartén, mientras se calienta, secamos si hiciese falta un poco la carne con papel de cocina y cuando el aceite haya tomado temperatura vamos poniendo la carne con la ayuda de una tapadera para evitar quemarnos con las salpicaduras. Salpimentamos al gusto la carne y le vamos dando vueltas hasta que se empiece a poner doradita.

Mientras ponemos en un mortero los dientes de ajo, perejil y un poco de sal gorda, machacamos muy bien y añadimos al majado el vino blanco.

Cuando la carne adquiera bonito color incorporamos las hojas de laurel, las cayenas y el majado.

Lo tapamos y lo dejamos a fuego fuerte durante 5 min y en ese punto lo destapamos, ponemos fuego medio, dejamos que se evapore el vino y después le vamos dando vueltas hasta que este bien doradito por todos lados……muy rico !!!!!!!

34 thoughts on “Conejo al ajillo

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