Spanish Rabbit Stew
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
48
Spice
46
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 large
Rabbit (cut into 68 pieces)1
Salt2 cups
Onion (chopped)4 tbsps
Garlic (slivered)1 tsp
Ground Cinnamon1 tsp
Red Pepper Flake1 tsp
Coarse Salt1 cup
White Wine (dry)3 cups
Chicken Stock1 cup
Sherry (dry)Directions:
1
Heat a large saute pan or Dutch oven over medium heat and add the bacon
2
Cook the bacon until it is brown and crisp, about 7 minutes
3
Remove bacon to drain on paper towels
4
Season the rabbit with salt and pepper
5
Heat the remaining bacon fat and sear the rabbit pieces until golden on all sides, turning often, about 56 minutes
6
Lift out the rabbit pieces and reserve
7
Add the onion to the pan and saute until the onions are soft and caramelized, about 57 minutes
8
Add the garlic, almonds, cinnamon, red pepper flakes and salt, and cook until the aromas are released, about 1 minute
9
Add the wine and reduce by half
10
Add the stock, browned rabbit pieces, browned bacon and bay leaves
11
Cook, covered, until rabbit is fork tender, about 1 hour
12
Carefully lift out the rabbit pieces and transfer to a serving platter
13
Add the sherry to the sauce along with enough butter to thicken the sauce, whisking until the butter is incorporated
14
Pour the sauce over the warm rabbit pieces and garnish with toasted sliced almonds