Spanish Rabbit Stew2015-01-21
- Yield : 4 servings
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- 4 slices bacon, diced
- 1 large rabbit, cut into 68 pieces
- Salt and freshly ground black pepper
- 2 cups chopped onion
- 4 tablespoons slivered garlic
- 1/2 cup blanched almonds, toasted and ground
- 1 teaspoon ground cinnamon
- 1/2 teaspoon red pepper flakes
- 1 teaspoon coarse salt
- 1 cup dry white wine
- 3 cups chicken stock
- 2 bay leaves
- 1/4 cup dry sherry
- Butter to thicken sauce
- Toasted sliced almonds for garnish
Heat a large saute pan or Dutch oven over medium heat and add the bacon. Cook the bacon until it is brown and crisp, about 7 minutes. Remove bacon to drain on paper towels.
Season the rabbit with salt and pepper. Heat the remaining bacon fat and sear the rabbit pieces until golden on all sides, turning often, about 56 minutes. Lift out the rabbit pieces and reserve. Add the onion to the pan and saute until the onions are soft and caramelized, about 57 minutes. Add the garlic, almonds, cinnamon, red pepper flakes and salt, and cook until the aromas are released, about 1 minute. Add the wine and reduce by half.
Add the stock, browned rabbit pieces, browned bacon and bay leaves. Cook, covered, until rabbit is fork tender, about 1 hour.
Carefully lift out the rabbit pieces and transfer to a serving platter. Add the sherry to the sauce along with enough butter to thicken the sauce, whisking until the butter is incorporated. Pour the sauce over the warm rabbit pieces and garnish with toasted sliced almonds.