Blog Widget by LinkWithin

Friday, June 18, 2010

Rabbit with Olives & Almonds Stew


the evening we made arepas and the roasted cauliflowers, nuria and i also stewed a rabbit, spanish-style.


it was delightful. i'm still wrapping my head around the fact that i've been loving on bunnies... i mean, chowing down on bunnies. when the meat is stewing, it turns tender and soft, falling gently off the bone. it's gamey, wild on the tongue but so incredibly succulent. it's very expensive, it was about 2lbs for $15. it's obviously not something we eat often so when we do, it's gotta be a good recipe using the freshest ingredients.


Rabbit with Olives & Almonds Stew
Conejo Guisado Con Aceitunas y Almendras
1080 Recipes by Simone & Ines Ortega

1 small rabbit, about 2 lbs
40g/1 1/2 oz AP flour
5 Tbl olive oil
3 cloves of garlic
1 large onion, finely chopped
175 ml/6 fl oz white wine
100 g/3 1/2 oz olives, stoned
50 g/2 oz toasted almonds
salt & pepper

Season the pieces of rabbit with salt/pepper, then coat with flour, shaking off any excess. Heat the oi in a saucepan. Add the pieces of rabbit, in batches if necessary, and cook over medium heat, turning frequently, for about 10 minutes, until evenly browned all over. Remove from the pan and set aside. Lightly crush two of the garlic cloves and add to the pan. Cook, stirring occasionally, for a few minutes, until browned, then remove with a slotted spoon. Add the onion to the pan and cook, stirring occasionally, for about 8 minutes, until beginning to brown. Return the rabbit pieces to the pan, pour in the wine and cook for about 10 minutes, until slightly reduced. Season with pepper and add just enough warm water to cover the rabbit. Cover the pan and cook over a medium-low heat for 30 minutes. Put the olives into another sauce pan, pour in water to cover and bring to a boil. Lower the heat and cook for 2 minutes, then drain, pat dry and cut each olive width ways into two or three slices. Stir the olives into the pan. Pound the almonds with the remaining garlic clove in a mortar, then add to the pan. Mix well, re-cover and cook for a further 15 minutes, until the rabbit is tender. Put the rabbit pieces into a warm dish and pour the sauce over them.

No comments:

Post a Comment