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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 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

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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