Braised Rabbit with Salmorejo Sauce (Conejo en Salmorejo)

Name: Braised Rabbit with Salmorejo Sauce (Conejo en Salmorejo)
Ingredients: 1⁄4 cup kosher salt, plus more; 1⁄4 cup packed light brown sugar; 10 whole black peppercorns; 7 cloves garlic, crushed and peeled; 3 bay leaves; 1 (3-lb.) whole rabbit, broken down into 4 legs and 2 loins on the bone (have your butcher do this); 1 1⁄2 cups white wine; 2 tbsp. white wine vinegar; 2 tsp. pimentón (smoked Spanish paprika); 1⁄2 tsp. ground cumin; 1 dried New Mexican chile, stemmed and seeded; 2 tbsp. olive oil; Freshly ground black pepper

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Smoky Spanish paprika adds deep flavor to this braise from Chef Katie Button, matching perfectly with gamey, succulent rabbit.

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Ingredients

1⁄4 cup kosher salt, plus more
1⁄4 cup packed light brown sugar
10 whole black peppercorns
7 cloves garlic, crushed and peeled
3 bay leaves
1 (3-lb.) whole rabbit, broken down into 4 legs and 2 loins on the bone (have your butcher do this)
1 1⁄2 cups white wine
2 tbsp. white wine vinegar
2 tsp. pimentón (smoked Spanish paprika)
1⁄2 tsp. ground cumin
1 dried New Mexican chile, stemmed and seeded
2 tbsp. olive oil
Freshly ground black pepper