a recipe by Justina Terés
a film by Carmen Aumedes Mier
3h | 4 people
3h | 4 people
- 8 rabbit thighs
- Green pepper
- 1 onion
- 2 garlic cloves
- 200g of mixed mushrooms
- 40g of almonds
- Half a glass of Sherry wine
- Olive oil
1. Vegetables : Cut the onion and save it. Cut the green pepper in very little pieces and save it together with the onion.
2. The Rabbit : Clean the rabbit, cutting off the grease strips with scissors. When the tights are ready, brown them quickly (1 minute each aprox.). The oil must be very hot. When they are ready, save them in a flat cooking pot. In the meantime, you can mince the almonds with a mortar and keep them for later.
3. The Sauce : Use the same fry pan and the olive oil rests to fry the onion and the green pepper. Slower the heat. The vegetables will lose water: it will be the rabbit sauce, together with the oil and other ingredients. When they’re ready (after 10 minutes approx.) add the vegetables to the rabbit pot and put it over medium heat. If there wasn’t enough water, you can add a bit more. To finish, add the mushrooms, the garlic and the almonds to the same pot and mix everything.
4. The final step : Add the Sherry (don’t hesitate, it’s never too much Sherry). You can increase the heat for a few minutes to get “a greater impact”. After 10 minutes of cooking, lower the heat to the minimum and cover the pot; leave it as much time as you can (between 3 and 6 hours). The longer it stays, the softer it will be.
5. Serve it with bread and cava.
“Tina” is the youngest of four siblings and mother of another four. Since she went widow she’s been taking care of her garden, keeping posted on latest fashion trends and dreaming up a life where she would have been a singer like Rocío Durcal.
Carmen is a director based between Madrid and Barcelona. She graduated from ESCAC with the short film Marleni, not Marlen. She has participated in many projects as director, screenwriter and casting director and she’s preparing her first series project.