Rabbit ragoût with alcaparrado (Salmí de conejo) from Yucatán: Recipes from a Culinary Expedition (page 92) by David Sterling

  • sweet sherry
  • green bell peppers
  • capers
  • whole cloves
  • garlic
  • grapefruits
  • limes
  • green olives
  • onions
  • oranges
  • tomatoes
  • black peppercorns
  • rabbit
  • all-purpose flour
  • allspice berries
  • Mexican oregano
  • ground canela
  • cumin seeds
  • achiote seeds
  • smoked slab bacon
  • lard
  • beef stock
  • piloncillo sugar
  • white vinegar
  • white onions
  • pork legs
  • pork fat
  • sheep casings
  • slivered almonds
  • raisins
  • meat cure powder
  • mesquite chips

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Rabbit must brine 2-3 hours. Can substitute Seville oranges for limes, oranges, and grapefruits; chorizo or store-bought longaniza sausages for the book's "Smoked sausage of Valladolid" recipe; and dark brown sugar for piloncillo sugar.

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