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Conejo Tapado


  • 2 2-pound rabbits, cut into serving pieces
  • 1 head garlic, peeled
  • 1 large onion
  • 2 cups tomatoes, peeled, seeded and chopped
  • 1 tablespoon olive oil
  • 3 tablespoons capers and 1 tablespoon vinegar from capers
  • 1 cup dry sherry
  • 1 teaspoon oregano
  • Salt, freshly ground pepper to taste
  • 12 new potatoes
  • 12 pimiento-stuffed olives, quartered


Smothered Rabbit. (Puerto Rico). Put the rabbits in a heavy, covered casserole. Grind the garlic and the onion and add to the casserole with the tomatoes, oil, capers, caper vinegar, sherry, oregano, salt, and pepper. Cover and simmer gently for about 1 1/2 hours. Add the potatoes and cook a further 30 minutes. Young rabbits will cook in about 2 hours, older animals take up to 3 hours, so allow for this when adding potatoes. Just before serving, add the olives. Simmer for a minute or two longer. Serves 6-8.

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