Spanish Style Rabbit with Herbs



I’d never eaten rabbit before, partially due to having various pet rabbits as a child and being rather fond of them as little creatures. However, that was a long time ago and Snowy, Ginger, Diamond and Spot are all long gone so I’m sure they wouldn’t mind me scoffing their wild relatives in this lovely Spanish country stew. It’s a simple dish and dare I say, absolutely senastional. If you’re not a bunny boiler then it’ll work with chicken thighs.


45g plain flour
freshly ground black pepper
1/2 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 stem rosemary leaves
900g rabbit (cut into 8 pieces)
4 tablespoon olive oil
60g chorizo sausage (diced)
230g mushrooms (sliced)
70g onion (chopped)
4 garlic cloves (chopped)
2 tablespoons brandy or sherry
120ml white wine
300ml weak chicken stock
3 heaped tablespoons raisins
2 tablespoons fresh flat leaf parsley (chopped)

Cleave the rabbit in 1/2 lengthways – then into 4 equal serving pieces with a big scary knife, or cut with strong kitchen scissors. Failing that, get your big fat lazy butcher to do it for you.
Season the flour with the salt, pepper, oregano, thyme and rosemary and coat the rabbit pieces. Reserve 2 teaspoons of the flour.
Heat 3 tablespoons of the oil in a large pan over a low/medium heat and brown the rabbit pieces on all sides for about 8-10 minutes. Add the remaining tablespoon of oil and then the chorizo, mushrooms, onions, and garlic and fry over a medium heat for about 5 minutes until the onions are browned. Return the rabbit to the pan and then add the retained flour mixture, then the brandy or sherry, wine and chicken stock. Slowly bring to the boil, then reduce the heat and pop on a lid and cook for about 45 minutes. Stir in the raisins and cook for a further 15-20 minutes with the lid off until the sauce reduces. Remove from the heat, check for seasoning, stir in the parsley and serve.

Steamed vegetables or baked spanish rice is also lovely.

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