Ecuadorian Rabbit in Tamarillo Herb Sauce with Toasted Hominy and Pickled Zucchini

Instructions

1. 1

   1. Season the rabbit pieces with 6 g salt, black pepper, 2 g cumin, annatto, and half of the garlic. Let rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. For the pickle, combine the zucchini, red onion, 15 ml lime juice, apple cider vinegar, sugar, and 2 g salt in a bowl. Gently massage with your hands and let it sit for at least 20 minutes, stirring once.

3. 3

   3. Heat a wide pot or deep skillet over medium-high heat. Add 30 ml oil and brown the rabbit in batches for 3 to 4 minutes per side, until well colored. Remove and set aside.

4. 4

   4. In the same pot, reduce to medium heat and add the white onion and red bell pepper. Cook for 5 minutes, stirring, until softened. Add the remaining garlic, the remaining cumin, and half of the cilantro. Cook 1 minute more.

5. 5

   5. Add the chopped tree tomato, lemon verbena, panela, and 30 ml lime juice. Cook for 4 to 5 minutes until the tree tomato begins to break down and the mixture becomes juicy.

6. 6

   6. Return the rabbit to the pot, pour in the chicken stock, and adjust with the remaining salt. Once it comes to a boil, reduce to a gentle simmer, partially cover, and cook for 40 minutes, stirring occasionally, until the rabbit is tender and the sauce is lightly thickened.

7. 7

   7. If you want a more golden finish, transfer the cooked rabbit pieces to a tray and place them in a preheated oven at 220 °C / 425 °F for 8 minutes while the sauce finishes reducing in the pot. Then coat them again with the sauce.

8. 8

   8. For the toasted hominy, heat a skillet over medium heat with the remaining oil and the butter. Add the cooked hominy and sauté for 8 to 10 minutes, stirring often, until some kernels are golden and slightly crisp. Add the fresh cheese and one spoonful of the drained pickle; mix for 1 minute more.

9. 9

   9. Turn off the heat for the sauce and stir in the remaining chopped cilantro. Taste and adjust salt or lime if needed.

10. 10

    10. Serve a base of toasted hominy, place the rabbit pieces on top or alongside with plenty of tree tomato sauce, and finish with the well-drained pickled zucchini.