Serves 8
135 min
Spanish Rabbit Stew
Recipe GLPRba483e0f4fb849
A rustic Spanish stew featuring tender rabbit braised in Albariño wine with caramelized onions, garlic, rosemary, and roasted red peppers. This aromatic dish develops deep flavor as the rabbit simmers until fall-apart tender, creating a rich sauce perfect for serving with crusty bread.
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Ingredients
4 tablespoons Olive oil
2 small rabbits Rabbit, jointed into pieces (1 to 2 rabbits, depending on size)
3 cloves Garlic cloves, sliced lengthwise
12 small Small red onions, peeled and halved
½ tablespoon Sweet paprika
2 sprigs Fresh rosemary sprigs
750 ml Albariño wine
1 jar (250-300g) Roasted red peppers, jarred or canned, drained
Sea salt and black pepper to taste
Directions
Heat 4 tablespoons of olive oil in a large saucepan or cast-iron casserole over medium heat. Working in batches, add the rabbit pieces and cook for about 5 minutes, stirring occasionally, until browned on all sides. If needed, add more oil between batches. Transfer the browned rabbit to a plate and set aside.
Add the sliced garlic and halved red onions to the pan. Cook over medium heat, stirring occasionally, until the onions are softened and lightly colored, about 8 to 10 minutes.
Sprinkle the sweet paprika over the onions and garlic, and add the rosemary sprigs. Season generously with sea salt and black pepper, then stir well to combine and toast the spices briefly, about 1 minute.
Return the rabbit pieces to the pan and pour in the Albariño wine. Cover the pan with a folded piece of parchment paper, then place the lid on top. Bring to a boil over medium-high heat.
Reduce the heat to low and simmer gently for 1 hour and 30 minutes to 2 hours, until the rabbit is very tender. About 15 minutes before the rabbit is fully cooked, drain the roasted red peppers and stir them into the stew.
Once the rabbit is tender, remove the pan from the heat. If you prefer a thicker sauce, transfer the rabbit pieces to a serving platter and bring the sauce to a rapid boil over medium-high heat, stirring occasionally, until reduced to your desired consistency. Pour the thickened sauce over the rabbit.
If desired, shred the cooked rabbit meat and return it to the stew, stirring to combine. Serve hot with crusty bread to soak up the rich sauce.
