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
Steps:
- Heat a large saute pan or Dutch oven over medium heat and add the bacon. Cook the bacon until it is brown and crisp, about 7 minutes. Remove bacon to drain on paper towels.
- Season the rabbit with salt and pepper. Heat the remaining bacon fat and sear the rabbit pieces until golden on all sides, turning often, about 56 minutes. Lift out the rabbit pieces and reserve. Add the onion to the pan and saute until the onions are soft and caramelized, about 57 minutes. Add the garlic, almonds, cinnamon, red pepper flakes and salt, and cook until the aromas are released, about 1 minute. Add the wine and reduce by half.
- Add the stock, browned rabbit pieces, browned bacon and bay leaves. Cook, covered, until rabbit is fork tender, about 1 hour.
- Carefully lift out the rabbit pieces and transfer to a serving platter. Add the sherry to the sauce along with enough butter to thicken the sauce, whisking until the butter is incorporated. Pour the sauce over the warm rabbit pieces and garnish with toasted sliced almonds.
SLOW-COOKED RABBIT STEW
This is a true taste of autumn, a big bowl of rich, dark, boozy rabbit casserole
Provided by Good Food team
Categories Dinner, Main course
Time 2h35m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Heat oven to 150C/130C fan/gas 2. Put the prunes in a bowl with the brandy and brown sugar, stir, then set aside to soak.
- Dust the rabbit in the flour. Heat the oil in a large flameproof dish and brown the rabbit all over until golden - you may have to do this in batches. Set the rabbit aside. Add the bacon, vegetables, garlic and herbs to the dish and fry for 5 mins until starting to colour.
- Pour in the red wine and scrape all the goodness off the bottom of the dish. Add the chicken stock and put the rabbit back in the dish with the boozy prunes, then cover and cook for 2 hrs, stirring occasionally, until the rabbit is totally tender. Serve scattered with parsley and wild rice on the side.
Nutrition Facts : Calories 607 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 31 grams sugar, Fiber 4 grams fiber, Protein 61 grams protein, Sodium 1.12 milligram of sodium
RABBIT STEW
When we used to live in the boondocks of Michigan, my dad was a hunter and oh, did he hunt. Let's just say all that all that meat had to be eaten, and eaten by a very picky little girl. This was nearly the only dish made with his hunted goods that I would eat, so it's pretty good.
Provided by catercow
Categories Stew
Time 8h45m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 776.6, Fat 19.6, SaturatedFat 5.8, Cholesterol 194.1, Sodium 1012.4, Carbohydrate 70.5, Fiber 10.8, Sugar 9.2, Protein 77.1
SPANISH RABBIT STEW HUNTER-STYLE RECIPE - (3.7/5)
Provided by pikassob
Number Of Ingredients 12
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.
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- Heat the olive oil in a large, lidded pot like a Dutch oven or, if you have one, an earthenware pot. Brown the rabbit pieces well, salting them as you do. Remove them as they brown and set aside. When the rabbit is browned, add the onion and cook, stirring occasionally, until it begins to brown, about 8 to 10 minutes. Add the garlic cloves and cook another minute or two.
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