Spanish Rabbit Stew Food

SPANISH CHORIZO AND RABBIT STEW

Steps:

• Use a large frying pan, big enough for all the rabbit pieces. Heat the oil on a low heat and gently fry the chorizo until the fat runs. Remove the chorizo from the pan, with a slotted spoon leaving the juices in the pan, and set aside.
• Season the rabbit pieces with salt and pepper and fry until golden brown on both sides, this should take about 5-10 minutes.
• Meanwhile make up the Spanish sauce. Put the cherry tomatoes, whole garlic cloves and paprika powder into a mini food processor. Pulse until smooth then push through a sieve with a small ladle - this is to get rid of the seeds which you can now discard.
• Once the rabbit is golden add the Spanish tomato sauce to the pan and bring up to a simmer. This is quite a dry stew so there won't be much sauce. Cook (no lid required) for about 15 minutes until the tomato mixture has thickened up.
• Next add the sliced peppers to the pan, along with the browned chorizo. Pour in the chicken stock and bring to a low simmer again.
• If you have a suitable lid now cover the pan (even partially - I use the lid from my slow cooker - resourceful hey?) to keep in the heat which will help cook the rabbit through. Leave for around 30 minutes.
• While the rabbit is cooking make up the dressing by mixing together the finely chopped parsley, olive oil and lemon in a bowl.
• Once the rabbit is cooked through, remove the rabbit meat from the stew, allow to cool for a minute of so so you don't burn your hands and pull all the meat from the bones. Put the flesh back in the stew and stir through the sauce.
• Transfer to a serving dish (or take the frying pan to the table to save on washing up) and
• drizzle over the parsley dressing.

SPANISH STEW

Steps:

• Remove the meat from the bone and dice into 1-inch cubes. Mix the flour, chile powder, cumin and salt in a bowl. Toss the meat in the seasoned flour. Preheat a saucepot over high heat. Add olive oil, meat, bones and brown very well for 10 minutes. Drain some of the oil leaving approximately 1/4 cup left in the pan. Add 6 cloves garlic and cook until almost brown, about a minute. Stir in the onions and the peppers. Cover and steam for 5 minutes. Add the grape tomatoes, canned tomatoes and 2 cups wine. Bring to a simmer. Add the olives, capers, salt pepper and thyme. Cover and simmer for 45 minutes until meat is tender. Trim the outer leaves from the cauliflower. In a small pot just large enough to hold the vegetable add 1/4 cup olive oil and over medium heat add the cauliflower. Season with salt and add 1/2 cup wine. Cover and steam for 5 minutes. When wine is evaporated add butter, 1 tablespoon garlic and chile flakes. Turn every minute cover until tender. Boil the egg noodles in salted water. Toss with the scallions and drizzle with olive oil. Serve with stew.

SPANISH RABBIT STEW HUNTER-STYLE RECIPE - (3.7/5)

Steps:

• Peel and chop the onion and garlic. Cut the ham into small pieces and set aside. Rinse and cut tomato into small cubes. Rinse all dirt off mushrooms, then trim stems and slice. Chop 2 sprigs of parsley and set apart. Remove rabbit from packaging. Rinse and pat dry. Cut rabbit into 8-10 pieces. Salt and pepper all sides. In a large, heavy-bottomed frying pan, heat 3-4 tbsp olive oil on medium. When hot, sauté onion and garlic. When soft, add the ham cubes. When onion is translucent, remove onion, garlic and ham from pan with a slotted spatula and set aside on plate for later, reserving the oil. Add some olive oil to the same pan and brown the rabbit on both sides. Remove from frying pan. Pour any oil left in frying pan into a large casserole or stew pot. Place rabbit and onion mixture into pot and mix. Add chopped parsley and dried thyme to pot and stir. Place on medium heat. Add the cognac, white wine and water to rabbit and mix. Simmer uncovered for approximately 30 minutes and add chopped mushrooms after 15 minutes. Stir in mushrooms and continue to simmer for another 15 minutes. If necessary, add a bit more water while simmering. Serve with home-fried potatoes or rice. Spanish stews or casseroles such as this are traditionally served with rustic bread, especially in Old Castilla where this regional recipe originates.

OLD FASHION RABBIT STEW

Steps:

• Chop rabbit into 12 pieces, discard the head and feet.
• Chop the onion and garlic finely.
• Slice and dice the bacon.
• Make a bouquet garni by tying together the parsley, thyme and bay leaf with string.
• Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
• In the same pan, fry garlic, onion and the bouquet garni.
• Add the bacon and allow to color lightly.
• Pour off excess fat.
• Return rabbit to pan and deglaze with the red wine.
• Add 3 cups water, cover and cook for 1 hour 45 minutes.
• Peel small onions and remove root ends.
• Rinse well.
• Cook the onions in water to cover, add sugar, butter, salt and pepper.
• Cook until all water has evaporated and the sauce is caramelized.
• (20 min) Peel and cut potatoes into narrow rectangles.
• Add potatoes to rabbit stew after the stew has been cooking for 90 minutes.
• Cook covered until tender.
• Serve stew with caramelized onions and garnish with chopped chervil.

BEST RABBIT STEW

Steps:

• In a large shallow bowl, combine all the marinade ingredients together and stir to mix well.
• Add rabbit pieces and baste them thoroughly.
• Cover the dish and leave to marinate over-night or at least 12 hours.
• Remove the rabbit from the marinade and dry on kitchen paper.
• Strain the marinade into a jug and reserve. Preheat oven to 350°F.
• In a flame-proof casserole, fry the bacon strips over moderate heat until they are quite crisp.
• Set aside. Add the onions, garlic and carrots to the fat in the casserole and cook them 5 - 6 minutes, or until lightly colored red.
• Add the rabbit pieces and turn frequently to brown them evenly and quickly.
• Add the reserved marinade to the casserole and bring to the boil.
• Remove casserole from the heat, add the bacon pieces and place in the oven.
• Cook for 1 hour or until the thigh of the rabbit is tender when pierced with a fork.

RABBIT STEW

Steps:

• Cut rabbit into pieces. Layer onion, potatoes, and carrots in bottom of a crock pot.
• Add spices to the pot.
• Add rabbit, salt, pepper, consommé, and about 3/4 cup beef broth.
• Cover and cook on low for 8 hours. Thicken gravy as desired.

SPANISH STYLE RABBIT

Steps:

• cut the rabbit and soak in salted water for 1/2 an hour, then rinse with fresh water.
• blanche the almonds and fry together with the bread and parsley. Pound together.
• when browned, remove from heat.
• Fry the onions chopped and the rabbit. when nicely browned add wine, some water and the pounded bread and almonds.
• bring to the boil, then reduce heat and gently simmer for about 2 hours, until tender, stirring frequently.