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

  • garlic
  • grapefruits
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  • EYB Comments

    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.

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

Accompaniments: Smoky and hot chile table sauce (K'uut bi iik); White pilaf (Arroz blanco); French-style sandwich loaf (Pan francés)

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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