Name: Spanish rabbit stew
Total time: 2 h
Yield: 1
Cuisine: spanish
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; 750 ml albariño wine; 1 x 250 - 300 g jar of roasted red peppers

Spanish rabbit stew

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Total Time:
2 hours

Spanish Rabbit Stew: Juicy rabbit meat cooked in Albariño wine with paprika and peppers for a bold Spanish twist.

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
750 ml albariño wine
1 x 250 - 300 g jar of roasted red peppers

Instructions:

Heat 4 tablespoons of oil in a large saucepan over medium heat. Sear rabbit pieces for about 5 minutes until browned, adding more oil as needed. Slice garlic lengthways and halve onions. Set rabbit aside, then sauté garlic and onions until softened. Stir in paprika, rosemary, salt, and pepper. Return rabbit to the pan, add wine, cover with greaseproof paper, and bring to a boil. Simmer for 1.5-2 hours until rabbit is tender. Add drained peppers for the last 15 minutes. For a thicker sauce, reduce it separately. Optionally shred the meat and return it to the stew. Serve with crusty bread.

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