Conejo en salmorejo: Rabbit in white wine sauce

Ingredients to serve six:

One oven ready rabbit (ca. 2 kilos of meat)

1/2 Litre Olive Oil

For the marinade:

15 cloves of garlic
50 g. coarse sea salt
1 dried pepper
3 teaspoons ground pepper
1 pinch thyme
3 pinches oregano
3/4 litre white wine
1/4 litre red wine vinegar
1/4 litre olive oil

For the Gofio

2 bananas
1 teaspoon pork fat
20 g. roasted onions
50 g. pureed tomatoes (tinned)
2 tablespoons garlic oil
1 tablespoon mojo oil
1 teaspoon red mojo or harissa (hot chili paste)
1 pinch of salt
1 small, hot green peperoni
150 g. gofio

and potatoes as a side dish.

Joint the rabbit. Put salt, dried pepper and garlic in a mortar. Crush slightly. Put in a bowl with the rest of the ingredients, mix thoroughly add the rabbit joints and leave to rest for several hours.

Remove the meat from the marinade, drain and fry in olive oil until brown. Remove meat and keep to one side. Put the marinade through a sieve and leave the rabbit to simmer for a further 15 minutes in the marinade.

While the potaoes are boiling prepare the gofio. Heat the fat and the garlic oil in a frying pan. Cut the bananas into thick chunks, add to the pan and leave to simmer over medium heat for several minutes. Add the other ingredients, stir in the gofio. Remove from the heat and mix into a thick paste.