Conejo Tapado - Smothered Rabbit (Puerto Rico)
2 2-pound rabbits, cut into serving pieces
1 head garlic, peeled
1 large onion
2 cups tomatoes, peeled, seeded and chopped
1 TBS olive oil
3 TBS capers and 1 TBS vinegar from capers
1 cup dry sherry
1 tsp oregano
Salt, freshly ground pepper to taste
12 new potatoes
12 pimiento-stuffed olives, quartered
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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