Frank Camorra from Movida shows us how to cook up an incredible southern Spanish style rabbit stew. Mouth watering!
8 Media Racion 6 Racion
- 2 white farmed rabbits, about 1.6kg each
- 80ml extra virgin olive oil
- 500g baby onions, peeled and left whole
- 500g shallots, peeled and left whole
- 350ml white wine
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- 2 large carrots, peeled and sliced into 1cm rounds
- Rind of 2 lemons, removed in large pieces, white pith removed
- 30g pine nuts
- 70g Iranian sultanas
- 3 tablespoons sherry vinegar
- 2 tablespoons caster sugar
- 1 teaspoon agridulce smoked paprika
Time to practice your knife skills or smile and ask the butcher to do the following for you. Using a heavy knife or cleaver, cut off the hind and forelegs and trim off the knuckles. Cutting the back legs into three pieces ( the lower leg, the thigh with bone and the thigh without bone).Trim away the stomach flaps from the saddle and the lower part of the rib cage. The part of the body nearest the head makes very bony eating so trim off the last few centimetres including the neck and discard or reserve for making stock or sauces. Cut the saddle into 5 equal portions across the spine.
Heat the olive oil in a very large heavy-based saucepan over high heat. Cook the rabbit, in batches for 3-5 minutes on each side or until brown, seasoning to taste as it cooks. Remove from the pan and set aside, then reduce the heat to medium- high. Add the onions and shallots and cook, shaking the pan frequently, for 10 minutes or until deep golden.
Add the wine, and using a wooden spoon, scrape any cooked pieces from the base and simmer for 2 minutes. Add the herbs, carrots, lemonrind and enough water to nearly cover the rabbit. Cover with a cartouche (a piece of baking paper cut into a round the same circumference as the pan) , reduce the heat to low and simmer very gently for 1 hour.
Sprinkle the pine nuts, sultanas, vinegar, sugar, paprika and over the rabbit and shake into the juices, replace the cartouche and simmer for another 15 minutes. Serve the rabbit in shallow bowls, with plenty of crusty bread to soak up the juices.