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Spanish Style Rabbit Stew

Ingredients

  • 3 large onions, coarsely chopped
  • 3 large carrots, sliced
  • Garlic cloves (as many as preferred), crushed
  • 2 L (2 quarts) savoury stock (vegetable or light beef)
  • 2 large rosemary sprigs
  • 8 large tomatoes, roughly chopped
  • 115 g (4 oz) mushrooms (plus optional soaked dried porcini)
  • 1 tbsp dried oregano
  • Olive oil (for browning)
  • 1 rabbit, jointed
  • Salt and pepper

Instructions

  1. Brown rabbit pieces in 3 tbsp olive oil; transfer to casserole.
  2. In same pan soften onions, carrots, garlic with rosemary and oregano.
  3. Add mushrooms and tomatoes; cook a few minutes; season.
  4. Return rabbit; pour in stock; cover and cook in medium oven (160–170°C / 320–338°F) ~2½ hours until meat pulls from bone.
  5. Adjust seasoning; serve with crusty bread or potatoes.