Spanish rabbit stew

Spanish rabbit stew

main courses | serves 6-8

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 stew.

1. Heat olive oil in a large saucepan or cast-iron casserole over medium heat. Cook the rabbit pieces in batches, stirring occasionally, for about 5 minutes, or till browned, adding more oil if needed. Transfer to a bowl and set aside.
2. Add the garlic and onions. Cook, stirring occasionally, till softened. Add the paprika and rosemary, 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 baking parchment, bring to the boil, then simmer for 1½–2 hours or until the rabbit is tender and the sauce has thickened, adding the peppers for the final 15 minutes. If you like a thicker sauce, remove the rabbit pieces, then boil the sauce rapidly to thicken. If you wish, you can shred the meat then return it to the stew, so that diners get both dark and light meat. Serve with crusty bread to mop up the sauce.

 

Recipe Andy Harris
Photo Sam Stowell

ingredients

• 2 small wild rabbits, jointed (if you’re using farmed rabbits, you might only need 1 as they tend to be larger)
• 3 garlic cloves, sliced lengthways
• 12 small red onions, peeled
and halved
• ½ tbsp sweet paprika
• 1 tbsp fresh rosemary leaves
• 750ml albariño
• 1 x 250–300g jar roasted red peppers, drained
• 4 tbsp olive oil

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