Falso Conejo (Is it really a Fake Rabbit?)
Why is this dish called Falso Conejo or Fake Rabbit? I do not have the answer but I can tell you that is very delicious! The dish really doesn’t look or taste like rabbit meat. You can use any type of ground meat but my favorite is ground meat from a local farmer that is low in fat or even bison meat which is very lean and healthy.
See the ingredients, recipe and photos here!
1 medium onion
1 small green pepper dice
½ red tomato dice
2 small carrots peeled and cut it in Julienne Strips
3 tablespoon parsley leaves chopped
2 garlic gloves minced
1 tsp ground cumin
1/2 tsp of cayenne pepper
1 ½ cup of rice
6 cups of water
1/2 tablespoon of olive oil
1/2 lb ground meat
1 cup of bread crumbs
2 medium size red potato peeled and in half
½ cup of frozen green peas
The rice for this dish is called arroz blanco, just regular white rice but you cook it slightly differently than the way you would typically cook rice. Boil 6 cups of water. Once that is boiling, wash the rice in cold water until the water is clear and pour the rice into the boiling water and let it boil for 5 min. Drain the water and wash the rice with cold water again. Put a light covering of olive oil in the empty pot (or a frying pan) and add the rice. Cover, set to minimum heat and let the rice cook for another 20 min or until it is ready.
Cook the vegetables in a medium size pot with a tablespoon of olive oil or until the onions are cooked. Add 4 cups of water and let it cook for 15 min.
Meanwhile we will prepare the meat. Add salt and pepper to the ground meat and divide it in four pieces of the same size. Make a little ball of each piece like you do for meatballs. Each meatball is going to be rolled flat into the bread crumbs on a flat surface.
After you are done the four pieces, we are going to pan seared in high both sides of the meat.
Add the garlic and the cumin and cooked for 10 min at medium high. Add at the last minute the Green peas. If the sauce is not thick enough add 2 tbs of bread crumbs.
Serve warm topping with some chopped parsley. Optional: place halved boiled potatoes underneath the meat and juice!
I did it, and it was soo much easier than other recipes and delicious, thanks for sharing.
Thank you trying, I’m glad you like it!
Thanks for sharing. I had an idea on how to do it but wasn’t sure about all the ingredients and the preparation. Today will be the first time my husband will taste a Bolivian dish. Although I’m not Bolivian, I love most of the Bolivian dishes I’ve tasted.
BTW, do you have the recipe for Pique Macho?
It is made with beef just like for a Milanesa even covered with bread crumbs then is covered with the”ahogado” sauce.
In the USA one uses Panca aji.
Supposedly in Tarija the sauce and the way you cook the meat is how they traditionally prepare rabbit, at least my aunt from Tarija told me that.
I uploaded your photo and descriptions to the http://worldfood.guide/dish/falso_conejo/ website.
If you can upload popular Bolivian dishes we are missing that would be great!
The dish Fake Rabbit was created by the Converso/Crypto Jews of Bolivia because Rabbit is not Kosher but they needed something that looked like Rabbit to hide the fact that they didn’t eat anything not Kosher, so they came up with the Fake Rabbit dish.