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Place rabbit in a bowl and cover with a mixture of vinegar and salt. Refrigerate and marinate overnight. Rinse and dry with paper towel the next day. Season with part of the garlic and pepper and refrigerate 6 hours.
Season rabbit with salt and dredge pieces in flour. Heat oil in a large skillet and brown pieces over medium heat. Remove from skillet and reserve.
Heat oil and sauté onion, diced red pepper, ají, remaining garlic, tomato purée and paprika in a medium size skillet. Add wine and cook, stirring. Add mixture to the skillet where the rabbit was browned and bring to a boil. Return rabbit to skillet and add stock and rosemary. Cover and cook over low heat for 15 minutes. Correct seasoning and continue cooking until rabbit is tender. Add more rosemary if necessary.
Fry red pepper strips and season with salt and pepper. Add to rabbit before serving.
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