Winery: Compañía de vinos Telmo Rodríguez.
Tasting note: Intense garnet cherry color. On the nose, aromas of ripe fruit, noble woods and leather, dairy products and spicy with a light background of mountain herbs. On the palate, broad, with good travel, ripe fruit and toasted touches, well integrated tannins and a spicy finish. Good acidity with a pleasant finish.
Optimum service temperature: 16°-18° C.
A pairing: Conejo con cebollitas.
Ingredients: 1 chopped rabbit and clean, 300 gr. of French onions, 2 tomatoes, 2 carrots, 1 glass of white wine, 2 bay leaves, black peppercorns, parsley (if possible fresh), extra virgin olive oil and Salt.
- We salt the rabbit and place it in a casserole with extra virgin olive oil and fry it for a few minutes. Add the white wine and let it cook until the alcohol evaporates.
- Cover the meat with water and add the peeled and whole onions, the well-washed tomatoes without stem too, and the 2 laurel leaves. We let it boil for a couple of hours adding water if we see that the meat stays dry.
- Once cooked, check that the meat is tender, if not, leave a little more. When the rabbit is well cooked, add a few grains of pepper (to taste) and the carrots made small slices. We let cook everything for about 20 more minutes.
Serve the dish very hot and if desired, sprinkle with a little chopped parsley.