Coelho à Portuguesa

Ingredients for meat
1 pack of MITT Supremos
1 branch of coriander
5 cloves of garlic
2 bay leaves
Olive oil (as needed)
2 tablespoons of pickles
2 tablespoons of olives

Ingredients for the pepper paste
6 red bell peppers
2 heads of garlic
40 ml of olive oil
Salt (as needed)

Preparation of pepper paste

Remove the seeds from the peppers and place them in a Processor or Kitchen Robot.
Add the peeled garlic, olive oil and salt and grind to a homogeneous paste.
Remove from the processor and pack a tightly closed glass bottle. (What you don't use in the recipe, you can store in the fridge for about 2 months).

Meat preparation

Coloque las supremas de conejo en un bol y agregue unas cucharadas de pasta de pimiento. El objetivo es que la carne quede bien envuelta en el condimento. Reserva. (Si es posible, sazone la carne unas 2 horas antes de cocinarla).
In a saucepan, place a drizzle of olive oil, 5 cloves of garlic, the bay leaves and a few chopped coriander leaves and cook lightly.
Add seasoned rabbit supremes and cook the meat well over medium/high heat.
Remove from heat and wrap the chopped pickles, olives and remaining chopped coriander.
Serve immediately.