Jamie Magazine
By Andy Harris
Spanish rabbit stew
2 hrs
Not Too Tricky
serves 6-8
About the recipe
There are a lot of gutsy rabbit stews made throughout Europe using regional wines. This one combines albariño, the fashionable white wine from Galicia, with paprika and peppers for a simple Spanish version.
Recipe From
Ingredients
olive oil
2 small wild rabbits, jointed (if using farmed rabbits, you might only need 1 as they tend to be larger)
3 cloves of garlic
12 small red onions
½ tablespoon sweet paprika
2 sprigs of fresh rosemary
750ml albariño wine
1 x 250–300g jar roasted red peppers
Method
- Heat 4 tablespoons of oil in a large saucepan or cast-iron casserole pan over a medium heat. Cook the rabbit pieces in batches for about 5 minutes, or until browned, stirring occasionally and adding more oil if needed.
- Peel and slice the garlic lengthways, then peel and halve the onions.
- Remove the rabbit to a plate, then add the garlic and onion to the pan. Cook until softened, stirring occasionally.
- Add the paprika and rosemary leaves, season generously with sea salt and black pepper and stir well.
- Return the rabbit pieces to the pan, add the wine, cover with a folded piece of greaseproof paper and bring to the boil.
- Simmer for 1 hour 30 minutes to 2 hours, or until the rabbit is tender and the sauce has thickened. Drain the peppers and add to the pan for the final 15 minutes.
- If you like a thicker sauce, remove the rabbit pieces, then boil the sauce rapidly to reduce.
- If you wish, you can shred the meat, then return it to the stew. Serve with crusty bread to mop up the sauce.
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